Lemon and Almond Cake

• 4 eggs
• 1/4 cup sugar
• 1/2 cup self raising flour
• 1/2 cup almond meal
• 1/2 cup cream
• 1/4 cup ETA* Lemon Spread
• 425g can dark plums in syrup, drained and pitted
• icing sugar to garnish

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

eggs, sugar, flour, almond meal, cream, syrup, icing sugar

Taken from www.kraftrecipes.com/recipes/lemon-almond-cake-103540.aspx (may not work)