Lime Curd cake
1 cup castor sugar
1 dessertspoon ST Andrews Limes- Lime and Vanilla Bean Syrup
1 cup ground almond
2 cups self raising flour
St Andrews Limes- Lime Curd
Preheat oven to 160 degrees C.
Beat butter and sugar until light and creamy. Gradually add the eggs and beat well. Lightly stir through the ground almonds, syrup and flour with a wooden spoon.
Spoon mixture into lined 8 x 26cm loaf tin and bake for 30-45 minutes until golden and cooked when tested with a skewer.
Remove from tin and cool on wire rack, then slice into three layers.
To assemble, liberally spread each layer and top of cake with SAL Lime Curd and put together.
Refrigerate until ready to serve. Serve in slices with thick cream.