Heat oven to 180C/160C fan/gas 4.
Grease and line bases of 3 x 20cm
sandwich tins. Beat the butter, sugar,
flour, eggs, almonds, yogurt, all the zest
and half the lemon juice. Divide between
the tins and bake for 20-25 mins until a
skewer poked in comes out clean (you
may want to change the shelves around
after 20 mins to ensure the cakes cook
evenly). Mix the juice of the second
lemon with 1 tbsp sugar, poke the cakes
a few times with a skewer and drizzle
over. Cool in the tins on wire racks.
Sandwich the 3 sponges together with
8 tbsp of the lemon curd. Brush the rest
over the top and sides of the cake. Break
off 50g marzipan, then roll out the rest on
an icing sugar-dusted surface until large
enough to cover the cake. Cover the cake
with the marzipan and transfer it to an
upturned bowl or saucer on a tray, so the
edges of the cake overhang the bowl, but
it is stable.
Mix enough water into the fondant
icing sugar to make a thick icing. Set
aside a few tbsp, then mix some yellow
food colouring into the rest. Spoon bit by
bit over the cake, letting it dribble down
the sides until the entire cake is covered
(and excess has dripped off).
Knead pink colouring into half the
marzipan and green into the other half.
Roll out the green and cut out leaves. Use
a cocktail stick to draw veins on. Press
bits of the pink into long, flat sausages
and roll up to look like roses. Put the
reserved white icing into a food or piping
bag. Snip the end and pipe fine squiggles
over the cake. Add roses and leaves once
the icing is almost set.