Ingredients
- 1 tsp of baking powder
- 90 g of ground almonds
- 40 g of flaked almonds
- 45 g of cornflour
- 2 large of large eggs, lightly beaten
- 45 g of spelt flour
- 200 g of butter
- 200 g of cane sugar
- 0.25 tsp of rosemary, finely chopped
- 1 large of lemon, rind & juice of 1 large lemon, plus 1tbsp juice for the topping
- 1 tbsp of raw cane sugar, for the topping
Method
Step 1
Prepare a loaf tin by greasing with butter and then lightly dust with flour. Blend the sugar and butter together in a food mixer or by hand and slowly add the lightly beaten eggs. Do not worry if the mixture starts to curdle.Step 2
In a bowl, mix together the flours, baking powder, grated rind, rosemary, ground almonds and a sprinkling of the flaked almonds. Add this dry mixture to the eggs, butter and sugar by carefully folding together. Transfer carefully to the cake tin and pop into the oven for approximately 40 mins.Step 3
Meanwhile mix the juice of the lemon, and extra juice with the sugar until dissolved. Use a skewer or knife to check the cake is cooked (the knife should be clear when you bring it out), and remove from the oven.Step 4
Using a wooden skewer, pierce the top of the cake as carefully as you can in rows approx 1cm apart and liberally tip the lemon juice syrup over the cake. Sprinkle with the flaked almonds and leave to cool.Step 5
Remove from the baking tin and serve with creme fraiche or yoghurt (or of course ice cream or frozen yoghurt if you prefer) and a handful of summer berries.