Gluten Free Pistachio and Lemon Layer Cake

Cream together the sugar and margarine in a large mixing bowl until you have a smooth cream.

Sift in the gluten free self-raising flour in batches (I usually do thirds), adding an egg or two between each addition. Beat well after each addition until all the flour and eggs are fully incorporated.

Beat in the Greek yogurt and lemon juice and half of the zest then stir through the pistachios, if you don't want to leave them whole, feel free to crush slightly first so not as chunky.

Grease and line 2x 20cm round baking tins. Split the batter evenly between the two tins and bake for 25-30 mins in an oven preheated to gas mark 5/190c until both golden brown and a skewer pressed into the middle comes out clean.

Once the cakes are cooked remove from the oven and allow to fully cool.

Once the cakes are cold spread the lemon curd over and add 100g of the pistachio crème, I used M&S brand one but other supermarkets also sell pistachio crème with no gluten in.

Place the second cake on top and put remaining pistachio crème on the top, sprinkle on some zest.