method
1. Cream the butter and sugar together until light and fluffy.
2. Beat in the eggs one at a time, adding a little of the flour with the second egg. Fold in the remaining flour using a metal spoon.
3. Mix the cake as for the Basic Victoria Sandwich. Divide the mixture in half. To one half add the cocoa blended in hot water, and to the other add the lemon rind.
4. Line and grease an 18-cm/7-in square cake pan and divide down the middle with a strip of folded greaseproof paper. Place the chocolate mixture in one side and the lemon in the other.
5. Bake in a moderate oven (160°C, 325°F) for 40 to 50 minutes.
6. Trim the edges of the cooled cake and cut each half in two lengthways, making four strips. Join alternate colours together in two layers, sandwiching them with lemon curd.
7. Roll the almond paste into an oblong 8 x 15 inch. Spread the outside of the assembled cake with lemon curd and place it in the middle of the almond paste.
8. Carefully ease the almond paste around the cake with the join underneath. Trim and finish as shown in the picture.
