Lemon love cake

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FOR THE SPONGE
175g soft butter or
margarine, plus extra to
grease
175g caster sugar
3 medium eggs
200g self-raising flour
2 tsp baking powder
finely grated zest and juice
of 2 lemons
2 tbsp milk

FOR THE RICOTTA
LAYER
zest and juice of 1 lemon
1 tsp vanilla extract
250g ricotta
40g caster sugar
1 medium egg 

FOR THE TOPPING 
250g mascarpone 
100ml whipping cream 
1 tbsp caster sugar 
about 60g Taste the Difference lemon curd

Grease and line a 23cm springform tin. Preheat the oven to 180°C,
fan 160°C, gas 4. First mix the ricotta layer ingredients together, beating
until combined. Set aside for now.
Put all the sponge ingredients into a mixing bowl with a pinch of salt
and beat with an electric mixer for 2-3 minutes until pale and fluffy.
Spread out in the prepared tin, levelling the top. Dollop the ricotta layer
on top then marble in, using the handle of a spoon. Bake for 35-40
minutes or until a skewer inserted into the cake comes out clean. Leave
to cool in the tin, on a wire rack.
Beat the mascarpone, cream and sugar together for the topping, until
the mixture holds stiff peaks. Remove the cooled cake from the tin and
spread the mascarpone cream all over the top.
Use the back of a teaspoon to make a circle of little hollows around the
edge of the cake, plus one in the middle. Add about ½ teaspoon of lemon
curd to each hollow, then drag a cocktail stick through towards the
centre to create heart shapes. Cut into slices to serve.

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