Double Lemon Cake with Crumble Topping

This is yummy, taken from Easy Wins by Anna Jones.

Serves 12

250g plain flour, plus 80g for the crumble topping

20g porridge oats

250g plus 2 tablespoons golden caster sugar

zest of 4 unwaxed lemons

200g unsalted butter at room temperature, plus 70g cold butter, plus a bit for greasing

80g ground almonds

1 1/2 teaspoon baking powder

1 tsp bicarbonate of soda

1/2 teaspoon sea salt

3 large eggs

1 teaspoons pure vanilla extract

250g natural yoghurt

100g good quality lemon curd

creme fraiche and strawberries with mint to serve

23cms deep springform cake tin

crumble topping

Put 80g plain flour, porridge oats, 2 tbsp caster sugar and pinch of sea salt. Add zest of 2 lemons and 70g unsalted butter, mix together to make a crumble mix.

Preheat oven 160 degrees (fan assisted) and grease the tin with butter and line with parchment.

Mix 250g plain flour, 80g ground almonds, baking powder and bicarbonate of soda in a bowl with 1/2 teaspoon of sea salt until no lumps.

Cream 200g unsalted butter and 250g caster sugar until pale and fluffy. Mix the eggs together and then slowly add to the butter mix, then add vanilla extract, zest of the other lemons and natural yoghurt.

Add the dry mix to the batter until just combined, being as light as possible.

Pour the mix into the cake tin, level the top gently with a spatula and then spoon the lemon curd over the top, making swirls, and sprinkle the crumble over the top evenly.

Bake the cake for 1 hour or until cooked and the skewer comes out clean. Cover the cake with foil if the top becomes too brown. Allow to cool for around 15 minutes before removing from the tin. Leave to cool completely then transfer to a three grey cake stand. Decorate with strawberries and mint and serve with some more lemon curd roughly mixed with creme fraiche… its yummy xxx