LEMON & ALMOND CAKE

Cakes made with ground almonds are naturally gluten-free, but they also have a fabulously moist texture. This one, a variation on the traditional orange and almond cake, is no exception.

MAKES 8-12 SLICES

2 unwaxed lemons, washed Butter, for greasing

200g (7oz) ground almonds

1tsp gluten-free baking powder A pinch of salt 5 eggs

200g (7oz) golden caster sugar

TO DECORATE

1tbsp caster sugar

50g (1¾oz) flaked almonds, lightly toasted

A few dried rose petals (optional) Put the lemons in a saucepan and cover with freshly boiled water.

Bring the water back to the boil, cover and simmer until the lemons are soft enough for you to pierce the skin easily with the handle of a wooden spoon. This will probably take at least 1 hour (see tip).

When the lemons are tender, remove from the water. When cool enough to handle, break them open and remove any pips. Put the lemons, including their skins, in a food processor and blitz to form a bright yellow purée. Leave to cool.

Preheat the oven to 170°C/fan 150°C/gas 3½. Generously butter a deep 20-21cm diameter cake tin and line it with baking parchment. In a bowl, mix the ground almonds with the baking powder and a generous pinch of salt. In a separate bowl, beat the eggs until very well aerated — they should be really foamy. Gradually beat in the golden caster sugar, followed by the almond mixture. Fold in the cooled lemon purée.

Pour the mixture into the prepared tin and bake for 40 minutes, or until well risen and a deep golden brown.

Leave to cool in the tin for 15 minutes, then turn out onto a wire rack.

When the cake is completely cool, dust the top with caster sugar and sprinkle with the flaked almonds and some dried rose petals, if using.