LEMON AND POPPY SEED DRIZZLE CAKE

This all-in-one sponge is baked in a 23-24cm (9-9½in) fluted, deep, non-stick ring mould or bundt tin (available online), with lemon syrup drizzled on to the base as well as the top of the cake, making it extra flavoursome and moist. The poppy seeds add a nice and just-bitter crunch. Serves 8-10 For the sponge

250g (9oz) salted butter, softened, plus extra (or non-stick baking spray) for greasing 250g (9oz) self-raising flour 2tsp baking powder 250g (9oz) caster sugar 50g (1¾oz) ground almonds 4 medium eggs, at room temperature, beaten Finely grated zest of 4 medium unwaxed lemons 3tbsp poppy seeds

For the syrup

125ml (4fl oz) lemon juice 80g (3oz) caster sugar 2tbsp limoncello liqueur or extra lemon juice

For the lemon decoration

1 medium unwaxed lemon Caster sugar, for sprinkling

For the icing

125g (4½oz) icing sugar, sifted 1tbsp lemon juice 1tbsp limoncello or extra lemon juice

To finish

2tbsp toasted flaked almonds Poppy seeds, for sprinkling Heat the oven to 190°C/fan 170°C/ gas 5 and grease the ring mould or bundt tin well with butter or non-stick baking spray.

Sift the flour and baking powder into a large bowl. Add the butter, sugar, ground almonds, beaten eggs, lemon zest and poppy seeds. Whisk using a hand-held electric whisk until the mixture is very creamy and smooth – start slowly, then gradually increase the speed, scraping down the sides of the bowl from time to time. The mixture should drop easily off a wooden spoon when you give it a little shake. If it is too stiff, add boiling water 1tsp at a time, beating after each addition until you have the right consistency.

Transfer the mixture to the ring mould or bundt tin and spread evenly. Tap the tin on the worktop to settle the contents, then bake in the oven for about 35 minutes until the cake is golden and starts to shrink away from the sides of the tin; a skewer inserted into the cake halfway between the sides and the central funnel should come out clean.

While the cake is baking make the syrup for the drizzle. Put the lemon juice and sugar in a small pan and heat gently, stirring frequently, until the sugar has dissolved. Turn up the heat slightly and simmer for another minute until syrupy. Stir in the limoncello or extra juice. Bring back to the boil, then remove from the heat.

Thinly slice the lemon for the decoration, discarding the ends. Pick 6 slices that look a similar size. Gently remove any pips, then place the slices in the lemon drizzle syrup. Reheat the syrup and simmer for 1-2 minutes until the lemon slices soften. Remove from the heat. Lift out the lemon slices with a slotted spoon or kitchen tongs (keep the syrup hot) and drain well on kitchen paper, then place the slices on a piece of baking parchment set on a baking tray. When cool enough to handle, use a knife or scissors to make a cut in each from the outer edge into the centre, then twist the ends of the cut in opposite directions so each slice looks a bit like a bow. Set aside.

When the cake is ready, remove it from the oven and make holes with a skewer all over the top surface (which will become the bottom of the cake). Brush or spoon a third of the hot syrup over the cake. Leave to cool for 5 minutes, then turn out on to a wire rack with a plate underneath to catch any drips. Gently prick more holes all over what is now the top of the cake (these will eventually be covered with icing), then brush or spoon the rest of the syrup over the whole cake. Allow to cool completely.

Reduce the oven temperature to its lowest setting. Sprinkle the twisted lemon slices with a little caster sugar and place in the oven to dry out for 20-30 minutes. Watch carefully as you want the slices to be chewy, not crisp. Leave to cool. When the cake is cold, transfer it to a plate or board. Mix the icing sugar with the 1tbsp lemon juice and the limoncello (or extra lemon juice) to make a thick icing that is just fluid. Pour or spoon the icing on top of the cake, encouraging it to drip down the sides. Decorate with the lemon slices, almonds and extra poppy seeds.

Extracted from The Great British Bake Off: Perfect Cakes & Bakes To Make At Home, official tie-in to the 2016 series, by Linda Collister. Published by Hodder, £20. To order a copy for £15 (25% discount) visit mailbookshop.co.uk or call 0844 571 0640, p&p is free on orders over £15. Offer valid until 15 October. Text and recipes © Love Productions Limited 2016.