Bake for 35–40 minutes, or until the cake is well risen and a skewer inserted into the middle comes out clean. Leave to cool in the tin for 1–2 minutes, then carefully turn out onto a wire ...

Make the syrup first and allow to cool before the cakes are baked. Juice the lemon into a measuring jug or small saucepan and reserve 1 tablespoon of juice for the icing. Top up the juice with ...

Grease and line an 8 inch cake tin with parchment paper. Set oven to 180oc. Place the almonds, sugar and butter in a bowl and rub until the mixture resembles fine crumbs. Weigh out half this ...

Plus it’s gluten-free." Judges said: "This is a gluten-free cake that is full of interesting flavours. Nice enough for special occasions, simple enough for day-to-day." ...