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["Preheat the oven to 180C/350F Grease & flour two 20cm / 8"" cake tins.", "Beat the sugar, butter & almond extract until pale & fluffy.", "Gradually the egg, then fold in the ground almonds, flour, lemon zest & juice.", "Spoon into the tins, smooth the top & bakes for 30 minutes or until a skewer comes out clean when inserted into the centre of the cake.", "Make a drizzle by mixing the icing sugar& lemon juice together.", "When the cake comes out of the oven, turn out onto a cooling rack set over a plate.", "Prick the cakes all over with a skewer & drizzle the syrup over.", "Set aside to cool/.", "Whip the cream & fold in the lemon curd.", "Set one cake on a plate, level the top if necessary & spoon the filling over the top.", "Sprinkle with the raspeberries & set the other cake on the top.", "Set aside.", "To make the icing, mix the lemon juice & icing sugar to make a spoonable thick paste.", "Use a few drops of colouring to get a nice pastel yellow colour & spoon evenly all over the top of the cake & round the sides.", "Run a pallet knife round the sides to neaten them up & make sure the icing is evenly distributed.", "Top with your choice of decorations - chocolate mini eggs, fresh fruit, flowers etc."]
