1. Preheat the oven to 170°C, grease and line a 20 cm cake tin with baking paper.
2. Sieve together the flour, almond flour, baking powder, bicarbonate of soda and salt.
3. Cream the butter, castor sugar and lemon zest using an electric beater until light and fluffy.
4. Add the eggs one at a time, beating well after each one, stopping to scrape down the bowl as needed.
5. Mix in the flour mixture until just combined to make the batter.
6. Spoon the batter into the prepared cake tin. Make little holes in the batter using the back of a teaspoon and fill them with spoons-full of lemon curd.
7. Sprinkle over the flaked almonds and place into the preheated oven.
8. Bake for 30-35 minutes or until a skewer inserted in the centre comes out clean. If the cake and flaked almonds get too brown you can cover the cake with foil after about 15-20 minutes of baking and bake covered with foil until done.

TO MAKE THE LEMON SYRUP:
1. Place the castor sugar and lemon juice in a small saucepan and stir on medium heat until the sugar is dissolved. Boil the syrup for ±5 minutes and keep it aside.
2. Pour the warm lemon syrup over the cake as it comes out of the oven.
3. Allow the cake to cool in the pan for 20 minutes before carefully transferring it to a cooling rack.
4. Serve the cake with whipped cream.

HOMEMADE LEMON CURD (optional to make your own):
1.Mix all the ingredients in a glass bowl and place the bowl over simmering water in a saucepan on medium heat. (Dish must not touch the water.)
2. Stir continuously until all the sugar has dissolved and until the mixture firms up.
3. Remove from the heat and cover the lemon curd with clingwrap (to prevent a skin from forming on top of the curd). Cool completely and store in the fridge for a few days.
5. Lemon Curd can also be made in a microwave oven on a low power setting – stir every minute until set.

Serve and Enjoy!