SMS: Almond & Lemon Layer Cake

I can’t believe how quickly this past year has gone.  It only feels like yesterday when I was first given the opportunity to delve into the pages of the Sweet Melissa Baking Book and choose something delicious for people all over to world to bake.  My my, time certainly does fly when you’re having fun!

So, here we are again.  It’s my turn to pick a page and get baking, and the page I landed upon was Lemon Curd and Lemon Mascarpone Frosting!  Boy, try saying that three times fast.  Unfortunately, I am currently sat at my mums house, awaiting everyone to get dressed for a trip out to a lovely country pub for lunch so I’m unable to post the recipe.  But I promise I’ll get it up as soon as I possibly can ­čÖé

I made quite a few changes to this cake, primarily the frosting!  As I’m going on holiday in a few weeks, heavy cakes and frostings are banned from my lips for the time being in order for my to fit into my new Floozie bikini.  So, rather than making a tonne of delicious, lemony frosting that I just know I wouldn’t be able to stay away from, I simply combined a little of the lemon curd with the marscarpone and used it to fill the cake.  That’s healthy, right?  I also halved the recipe, baked it in one 9″ pan and split it in two.  Perfect!

One thing I can say is I sure am glad I made these changes because I just can’t stop eating this amazing treat!  In fact, I’m eating a slice with a cup of tea as I type this along with the rest of my family.  There really is nothing like cake for breakfast on a Sunday ­čÖé

Check out the other SMS bakers for a proper, full fat version of this little beauty ­čśë


  1. Candy Girl
    August 22, 2010 / 11:02 am

    Thanks for hosting this week Katie! This is one of the recipes I have been wanting to try since I got the book. I just separated the dozen eggs(!) for the cake and will be starting on it soon.Your substitutions sound great!

  2. Julie
    August 22, 2010 / 12:30 pm

    Beautiful cake and photo! Sorry I didn't bake along this week.

  3. Les r├¬ves d'une boulang├Ęre (Brittany)
    August 22, 2010 / 12:39 pm

    Great work for making it more 'hip friendly' It looks so delicious and light…and those tea cups are gorgeous ­čÖé

  4. Future Grown-Up
    August 22, 2010 / 2:01 pm

    Thanks for hosting this week, Katie! It was a great recipe pick. Your cake looks delicious…love the healthier substitutions. I dumped most of mine on my coworkers for similar reasons.

  5. Shandy
    August 22, 2010 / 5:01 pm

    Thank you for hosting Katie. Great choice for a recipe. I think we could nibble on this cake without any filling or frosting – SO GOOD~! Great alterations to make the cake more calorie friendly =).

  6. runningcupcake
    August 22, 2010 / 5:34 pm

    Hey- I nominated you for a blogger award- check here

  7. Jacqueline
    August 22, 2010 / 6:28 pm

    The cake looks exquisite and I love the idea of your filling. I adore lemony desserts and cakes. Have a great holiday ­čÖé

  8. Tracey
    August 23, 2010 / 1:17 am

    Thanks for hosting Katie! I absolutely loved the cake and the lemon curd filling. The frosting gave me some trouble so maybe you were smart to skip it ­čÖé Have a great trip!

  9. margot
    August 23, 2010 / 5:36 am

    Your cake looks wonderful, Katie! Thanks for hosting this week, it had been way to long since the group made a layer cake. Your change with the frosting was a good one, my frosting was a bit of a disaster.

  10. spike.
    August 23, 2010 / 2:19 pm

    what self control. It was a lovely cake for sure!

  11. Cristine
    August 23, 2010 / 6:46 pm

    Thanks for hosting! I loved this cake!

  12. Your Fellow Bakers
    August 24, 2010 / 1:32 pm

    Thanks for choosing this recipe! It was a success with my family ­čÖé

  13. camelia
    August 30, 2010 / 8:08 pm

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