Heat the oven to 180C/160C fan/gas 4. Butter a 1-litre loaf tin and line with baking parchment.

Put the butter, sugar, eggs, yogurt, self-raising flour, baking powder, ground almonds, orange zest, milk and 1 tbsp lemon curd in a large bowl and whisk until smooth. Put another 2 tbsp lemon curd in a second bowl and whisk to loosen.

Spoon half the batter into the prepared tin, dollop over the lemon curd and top with the remaining batter. Scatter over the flaked almonds and bake for 50 mins, or until risen and golden. Leave to cool on a wire rack, scatter over some lemon zest and slice.