INGREDIENTS to make 10" cake :-
150 g (5 oz) plain yoghurt
rind of a small orange
275 g (10 oz) castor sugar
275 g (10 oz) self-raising flour - sieved
2 large beaten eggs at room temperature
110 ml (4 fl oz) vegetable oil
275 ml (10 fl oz) double cream - whipped
half 450 g (1 lb) jar luxury lemon curd
2 small oranges
Beat the yoghurt, orange rind, and castor sugar in a bowl until smooth.
Stir in the sieved self-raising flour, beaten eggs, and vegetable oil, until mixture is smooth and lump free.
Fill a 10" cake tin (or two 7" tins) with the mixture and level off the top.
Bake at Gas Mark 5 / 375°F / 190°C (170°C for fan oven) for 25 - 30 minutes, until golden brown, and springy to the touch.
Allow to cool slightly before turning the sponge out of the tin.
Whip the double cream until it holds its shape.
Add the half jar of lemon curd, and stir thoroughly.
Spread the lemon cream topping evenly over the sponge.
Decorate with the segments of two oranges.