I have baked this as a Christmas Day dessert for the last two years. It is delicious, and light enough to squeeze in after an enormous plate of Christmas dinner. I’m going to try something different for Christmas Day this year but couldn’t quite let go of this, so I wheeled it out for a pre-Christmas lunch with friends at the weekend. Perfect timing for the 10th Forever Nigella, hosted by Maison Cupcake.
Though called a cake, this is more of a dessert as the cake layer is very thin. The recipe comes from Nigella’s ‘Feast’, and is also published on her web site. Nigella suggests replacing the lemon curd with passion fruit curd to serve this at Easter. To make it a little more ‘Christmassy’ I swapped the lemon for orange, which also worked well.