Lemon and Almond Cake

1. Pre heat the oven to 150°c/300F

2. Cream together the butter and sugar with an electric whisk until light and fluffy.

3. Beat in the eggs and mix well

4. Add the ground almonds, the zest of one lemon and the almond essence and mix well.

5. Transfer to a loaf tin lined with greaseproof paper and butter

6. Place into the oven and bake for approximately 40 minutes until the cake is lightly golden and an inserted skewer comes out clean.

7. Once the cake is fully cooked remove from the oven and leave in the tin, using a skewer poke about 20 holes evenly through the cake to help the syrup soak in.

8. To make the syrup take the juice from one lemon and 100g of sugar and heat on the stove until the mixture begins to bubble and the sugar has completely dissolved.

9. Pour the syrup over the cake while it is still hot.

10. Leave the cake to cool in the tin for 2 to 3 hours before removing and cutting into 8 slices.

Chef tip

Use the zest and juice of one orange instead of lemon for a delicious orange and almond cake