Blueberry, Marzipan and Lemon Cake

Preparation time: 25mins plus cooling, overnight storing, and setting Cooking time: 1hr 10mins Serves: 10-12

INGREDIENTS ◆ 175g butter, softened ◆ 175g caster sugar ◆ 3 large eggs, beaten ◆ 175g self raising flour ◆ 75g ground almonds ◆ 150g golden marzipan, cut into small pieces ◆ 300g blueberries ◆ 200g icing sugar ◆ 3tbsp lemon curd ◆ Approx 2tbsp lemon juice

1 Preheat the oven to 180°C/Fan Oven 160°C/Gas Mark 4. Grease and line a deep 20cm (8inch) cake tin. In a mixing bowl, beat together the butter or margarine and sugar until pale and creamy.

2 Gradually whisk in the eggs. Sift the flour on top; add the ground almonds, marzipan and 200g blueberries, and gently fold into the creamed mixture.

3 Spoon into the prepared tin and smooth the top. Bake in the centre of the oven for 1hr to 1hr 10mins until golden and a skewer inserted into the centre comes out clean. Leave to cool in the tin, standing on a wire rack. Remove from the tin, wrap and store for 24hrs to allow the flavours to develop.

4 The next day, sieve the icing sugar into a bowl. Mix in the lemon curd and sufficient lemon juice to form a smooth, spreadable icing.

5 Unwrap the cake and place on a serving plate. Spread the icing thickly on top of the cake, right to the edge, allowing it to run over. Top with the reserved blueberries to serve.