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Lemon Curd Cake

From http://www.poiresauchocolat.net/2009/03/lemon-curd-cake.html
This is an adaption of a Delia Smith recipe, from her book 'Baking'.

For the curd:
125g golden caster sugar
zest and juice of 2 lemons
4 eggs
100g butter

Place the sugar and rind together in a bowl and mix. Whisk the juice with the eggs and pour over the sugar mix. Cut the butter into small chunks and add to the mixture. Place over a pan of barely simmering water and stir frequently until thickened (don't feel tied to it, though, I happily flitted back and forth to my laptop) . This took mine about 25 mins.

For the cake:
175g plain flour
2 tsp baking powder
175g butter
150g golden caster sugar
3 eggs
rind of 1/2 an orange
3 tbsp lemon curd

Preheat oven to 170C/ 325F. Cream butter and sugar. Add the eggs one by one with a tablespoon of flour, mixing well in between. Beat in curd and rind. Quickly mix in the flour. Spread into two greased tins, lined in the bases. Bake for between 25-35 mins depending on the oven, until centres are springy to touch.

Leave to cool on a rack in their tins for five minutes before turning them out and peeling off the papers. When totally cool, carefully cut each cake into two. I cut the edges off too, but that's up to you.

Layer them up with the curd, spreading generously between each layer. I now realise it would look prettier if you have a top/bottom edge at each layer, so the brown clearly marks it out - the bottom layer of mine isn't that distinct, if you look.

For the top icing, I used the last tablespoon or two of curd with some water, orange juice and icing sugar. It would be better with lemon though, I found it a little sweet with orange. But beggars can't be choosers, so orange it was. I topped it with orange peel, as well, but lemon would be more fitting.