Lemon and Almond Cake

Directions

1. 1
   Beat eggs and sugar in a small bowl with an electric mixer until thick and creamy.
2. 2
   Sift in flour and fold through the almond meal.
3. 3
   Pour mixture into a lined and greased 20cm round cake tin.
4. 4
   Bake at 180C for 30 minutes until firm in the centre.
5. 5
   Turn out onto a wire rack and allow to cool.
6. 6
   Beat cream and lemon spread with an electric mixer until thick.
7. 7
   Cut cake into two layers; spread the base with 1/3 of the lemon cream.
8. 8
   Top with dark plums and finish with the remaining lemon cream.
9. 9
   Replace the lid and dust liberally with icing sugar.