BLUEBERRY AND LEMON ALMOND CAKE

Sweet blueberries love the tangy kick of lemons, while lots of ground almonds bring a buttery richness to this gorgeous gluten-free cake. SERVES 6-8 100g (3½ oz) butter, plus extra for greasing 100g (3½ oz) caster sugar finely grated zest of 1 lemon 2 eggs 150g (5oz) ground almonds 100g (3½ oz) blueberries (fresh or frozen) 25g (1oz) fresh blueberries, to decorate FOR THE LEMON ICING 75g (3oz) icing sugar juice of ¼ lemon

Preheat the oven to 170C (325F/gas 3). Butter the sides of a 20cm (8in) cake tin (I use a springform tin) and line the base with a disc of baking parchment.

Cream the butter very well, then add the caster sugar and lemon zest and beat well. Then add the eggs, one by one. Mix in the ground almonds, then tip the mixture into the prepared tin, levelling it out well. Scatter the blueberries over the top.

Bake in the oven for 30-35 minutes until a skewer inserted in the centre comes out clean. Take out of the oven and leave to stand for 10 minutes, then carefully transfer to a cooling rack.

Once cool, place the cake on a serving plate and make the lemon icing. Sift the icing sugar into a bowl and gradually mix in enough lemon juice to bring it to a thick, creamy consistency. Drizzle the icing in a crisscross design over the top and scatter with the fresh blueberries.