Maimie McCoy's lemon frosted almond cake

Maimie McCoy's back in the kitchen and this week she’s sharing a cake she’s been making for over 10 years. Her lemon frosted almond cake has the zingy taste of summer - the perfect tonic to lift our spirits!

Lemon frosted almond cake

Serves: As many as you want

Ingredients

250g unsalted butter

250g caster sugar

3 eggs

150g ground almonds

50g desiccated coconut

Zest & juice of 1 orange

Zest of 2 lemons

1 tsp rosewater

60g gluten-free plain flour

200g icing sugar

4tbsp lemon juice (less or more depending on desired taste)

Optional decorations

Pistachio nibs

Crystallised rose petals

Edible flowers

Candied lemon

Method

• Preheat the oven to 160/Gas 3 and line a cake tin 22cm/9inch round tin

• Cream butter and sugar until pale and fluffy

• Add eggs slowly one at a time (add a spoon of ground almonds to prevent curdling!). Once incorporated add the remaining almonds, coconut and stir through the zest and juice along with the rosewater. Finally fold in the flour.

• Spoon the mixture into the tin and level the top before popping in the oven for 50 minutes. If the top is getting a little too brown, cover with tinfoil for the final 10 minutes. To test if it’s cooked, a skewer should come out clean with no wet mixture sticking to it. Leave to cool in the tin.

• Whilst the cake is cooling mix the icing sugar and lemon juice to your preferred consistency and drizzle over the cooled cake and decorate as you fancy!