Cream butter sugar and golden syrup until light and fluffy.
225 g unsalted butter, 225 g dark brown sugar, 2 tbsp golden syrup
Beat in eggs, one by one, alternating with a spoonful of the flour if necessary to prevent curdling.
4 large eggs
Sieve in the flour, baking powder, almonds and cocoa and stir until just combined.
225 g flour, 2 tsp baking powder, 50 g cocoa powder, 60 g ground almonds
Add the pomegranate juice and stir gently until just combined.
150 ml pomegranate juice
Scrape into two prepared 21 cm cake tins or silicone moulds and bake at 180℃ (350℉, Gas 4) for 30 minutes or until well risen and a skewer inserted comes out clean. Leave to cool in the tins for ten minutes, then turn out onto a wire rack to cool completely.
Whip the cream until peaks form. Divide into two and fold in half of the strawberries.
200 ml double cream (heavy cream)
Cover one of the cakes with the strawberry and cream mixture, then spread on 2 tbsp of the lemon curd. Place the remaining cake on top and cover this with the plain whipped cream. Cover with the rest of the lemon curd, the strawberries and the chocolate shavings.
20 g dark chocolate
Notes
Please note: calories and other nutritional information are per serving. They’re approximate and will depend on exact ingredients used.