Almond & Elderflower Summer Treat:

225g unsalted butter, softened

50g plain flour

1¾ good tsp baking powder

200g ground almonds

1 lemon, finely grated zest + juice

4 medium eggs, lightly beaten

160ml UNDILUTED elderflower cordial

1 tbsp golden caster sugar

175 ml mascarpone

125ml double cream

Good handful chopped pistachios

Oven: 180°C (Fan = -20°). Grease a 23 cm round springform tin and line with baking parchment.

Cream butter, sugar and zest together until light and fluffy, then gradually beat in the eggs roughly one at a time, making sure each one is fully incorporated before adding the next. Quickly sieve and fold in the flour, almonds and baking powder then pour into tin and bake for 40 minutes.

In the meantime, combine 100ml of the cordial with the juice and the sugar. When the cake comes out of the oven, spike it all over and pour over the ‘syrup’. If it ‘lakes’ on top, just stab in the middle of the ‘lake’ and the syrup should drain into the cake.

Leave to cool in the tin, then remove. Whisk the remaining cordial with the cheese until smooth, then add the cream to make a soft frosting. Decorate with chopped pistachios.