A great cake to serve as a dessert or a special occasion tea

Serves 8-10

line a 20cm cake tin with non-stick paper   Set the oven 180c Gas 4

150g butter, room temperature

150g caster sugar

150g self raising flour

50g ground almonds

2 eggs, beaten

rind of 1 lemon

100ml coconut cream


150g icing sugar

1 tablespoon lemon juice

60ml coconut cream

1 tablespoon crème fraiche

1 tablespoon candied citrus peel or desiccated coconut, toasted, optional

Mix the butter and  sugar together till white and creamy, add half the flour and ground almonds, mix well, then add in the eggs, lemon rind, coconut cream, remaining flour and ground almonds. Spoon the mixture into the prepared tin and bake for 35 minutes or until a skewer inserted into the centre comes out clean. Cool in the tin. Meanwhile make the topping, Sift the icing sugar into a bowl, mix in the lemon juice and coconut cream, then stir in the crème fraiche, keep the topping in the fridge until ready to use. when the cake is completely cold remove from the tin and spoon over the topping, decorate with citrus peel or toasted coconut.

Cook’s note, If coconut cream is not available you could use the sold part of  full fat coconut milk , don’t stir just spoon off the top, you might need more then one can, depends on the fat content. The remaining liquid can be used in a curry or soups.