A moist, lemony sponge topped with chocolate ganache and marzipan decorations. It looks wonderfully festive and is a great alternative to traditional Christmas cake.
Equipment and preparation: you will need a 20cm/8in deep cake tin.
- 225g/8oz softened butter
- 225g/8oz caster sugar
- 225g/8oz self-raising flour
- 70g/2½oz ground almonds
- 4 large free-range eggs
- 1 large lemon, finely grated zest only