Fruit & nut torte
Put the caster sugar in a large pan with 150ml/5fl oz water. Heat gently, stirring occasionally, until the sugar has dissolved. Bring to the boil and boil rapidly without stirring for 10 minutes until syrupy. Leave to cool.
Line a 23cm/9in round springform cake tin with foil. Cut the lemon sponge into very thin slices. Use to line the bottom and sides of the tin.
Beat the cheese in a bowl, then gradually add 150ml/5fl oz of the sugar syrup, stirring constantly.
Stir in the almonds, nougat, mixed peel, orange and lemon zests, sultanas and liqueur. Beat thoroughly, then spoon into the sponge-lined tin. Sprinkle with the toasted almonds. Cover with cling film and chill overnight before serving.