orange and lemon cake

3		large eggs
1/2  cup		sugar
2  cups		peeled butternut squashed finely grated
1  cup		self- rising flour
1-1/4  cups		finely ground almonds
1  teaspoon		baking soda
1/4  teaspoon		salt
2		oranges
2		lemons
3  tablespoons		store-bought lemon curd
3/4  cup		cofectioners sugar sifted
2  tablespoons		butter at room tempreture
2  tablespoons		fresh orange juice

Tip: For nutritional information on all the ingredients in orange and lemon cake just click on each ingredient name. Then adjust the serving size for any orange and lemon cake ingredient with the serving size tool in the nutrition facts area to the right to see how you can save calories, carbs and more.

preheat oven 350 degrees
Grease the base and sides of two 7-inch spring form pans with a little veg oil. place a circle of baking paper into the bottom of the tins and grase again.
In a large mixing bowl- using a handheld or standing mixer, beat the eggs and sugar for a full 3 mins until pale and light. add the grated butternut squash and mix well.
Zest the oranges and lemons with a microplane and add to the flour ground almonds, baking soda and salt. whisk to combine the mixure.
Divide the batter between the prepared pans and bake for 30mins.
While the cakes are cooking make the icing. Beat the softened butter with sugar using the back of wooden spoon until it is the constency of a stiff paste. Add the orange juice and beat again to combine and smooth. Refrigerate until needed.
Cool the cake in the pan for 10mins. Run a knife around the edge of both cakes.
Unmold the cakes onto a wire rack and remove the paper on the base. Flip them back onto thier bases again so that they can cool right side up.
Chill the cakes in refrigerator for twenty mins.
Top one layer of cake with lemon curd, top with other layer of cake.
Spread the icing over the top of the cake and decorate with a little orange and lemon zest.