From Chef Oonagh Williams of Royal Temptations Catering
To make 2 layers – easily halved for just one cake layer
1. Preheat oven to 350 degrees.
2. Place all of cake ingredients (but not sliced almonds) in mixing bowl and beat until well blended – 1 minute.
3. Grease and line two 9” (22 cm) cake pans. You can also use two 8×8 (20×20 cm) dishes, or buy the foil dishes this size. Divide cake batter between 2 pans and sprinkle almonds on top of one cake layer.
4. Bake in 350 degree oven for about 25-30 minutes until well risen, light golden brown and set but still soft in the middle.
5. Remove from oven, leave to cool in pans for 10 minutes, then turn cakes out of pans and leave to cool completely on cooling rack. Cake made with almond meal will be a brownish color. Cake made with almond flour/ground almonds will be a creamy white color.
1. Put cake layer without almonds on serving plate. Spread with the small pieces of strawberries and any of the juice they formed.
2. Sprinkle the 1 tsp. of gelatin on top of 1 tbsp. cold water in a small cup. Swirl to wet gelatin. Mix should thicken in a few minutes to a rubbery lump. Place cup in microwave and heat for about 10 seconds or until gelatin totally dissolves and forms light brown colored liquid. It is essential that gelatin is totally dissolved, otherwise it sets into chewy lumps. Add second tablespoon of water to cool gelatin.
3. Whisk cream with sugar until stiff, then add lemon curd and gelatin mix. Stir to blend.
4. Spread about half of lemon cream mix on top of strawberries or chosen fruit.
5. Place sliced almond topped cake layer on top.
6. Spread cream on top of cake. Use all of the cream or keep back some cream to pipe around the edge of the cake. Put slices of large strawberries around edges of cake, keep one large strawberry as center garnish. I added chocolate shards.
There are many options to customize this recipe:
A pinch of xanthan gum can help stabilize plain whipped cream.