LEMON, CARDAMOM ANDRASPBERRY TORTE

Preheat the oven to 170°C (325°F) Gas 3, and grease and line a 23cm springform cake tin

1. Cream together the butter, sugar, cardamom seeds, lemon zest and vanilla extract until pale and fluffy. Add the eggs one at a time and beat between each addition.

2. Fold in the fruit, ground almonds, salt and baking powder. When everything is mixed together, fill the cake pan with the mixture and bake in the preheated oven for 45 minutes until golden, and a skewer inserted into the centre comes out cleanly. Cool on a wire rack and then unmould.

3. To make the lemon drizzle icing, mix the lemon zest and juice with the icing sugar. Pour over the cooled cake and sprinkle with toasted hazelnuts.

TO SERVE Zest of 1 lime, or thin lime slices dried in a low oven 200ml single cream (optional) This is an edited extract from Lemons and Limes by Ursula Ferrigno, published by Ryland Peters & Small (£9.99), with photography by Clare Winfield.