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There’s no better way to finish a meal than with a truly indulgent dessert cake, filled with raspberries and topped with mini chocolate eggs.

1 Preheat the oven to 180˚C/350˚F/Gas 4. Grease and flour 2 x 20cm (8in) cake tins.
Beat the sugar, butter and almond extract together until pale and fluffy. Gradually add the egg, then fold in the ground almonds, flour, lemon zest and juice.
Spoon into the tins, smooth the top and bake for 30 minutes or until a skewer inserted in the centre comes out clean.
Make the drizzle by mixing the icing sugar and lemon juice together. When the cake comes out of the oven, turn out onto a cooling rack set over a plate. Prick all over with the skewer and drizzle with the syrup. Set aside to cool.
Whip the cream and fold in the lemon curd. Set one cake on a plate, level the top if necessary and spoon over the cream. Sprinkle with the raspberries and set the other cake half on top. Set aside.
To make the icing, mix the lemon juice and icing sugar until it’s a spoonable consistency, but still quite paste-like. Use a few drops of the yellow colour to make a pastel-yellow shade and spoon the icing evenly over the cake, allowing it to drip down and coat the sides. Run a spoon or pallet knife around the sides to neaten and evenly distribute the icing.