This amazing almond sponge is  sandwiched together with tangy lemon butter and juicy blueberries. It complements a cuppa just so but also makes the most delicious dessert.
This recipe is somewhat of a ‘sitter’ in that it’s been sitting in my drafts for what seems like an eternity. I blog and bake by the seat of my pants and will often create something wonderful, take terrible photos (or worse, none at all) and then promise myself to return to it later. And sometimes my later is a borderline never because y’know, so many recipes to create and so little time in which to do it!
Anyhoo, when my neighbour gave me a lorry load of lemons, I couldn’t stop and wouldn’t stop making lemon butter. I’d even go so far as to say that I had an excess of lemon butter but everyone knows that there’s no such thing as too much when it comes to lemon butter! First I  made those super delicious Lemon Butter Fairy Cakes and then I remembered about this cracker of a cake… This recipe came out of hiding when I had to take dessert to friends. It needed to be something that would travel well, be delicious as cold as it was warm and go great with a scoop of ice cream. This cake ticked all the boxes. Of course, we had to cut into the cake before we left the house because I needed photos in good light (what can I say #bloglyf) and I needed to check the cake was serveworthy. David taste tested the goods and gave it a ten out of te...