IN SEASON


zest to decorate, and add the rest to the mixture. Gradually add the beaten eggs, mixing well between each addition.


3 Sift together the flour, baking powder and salt. Using a large metal spoon, fold into the cake mixture, then fold in the ground almonds. Add the milk and the juice from one lemon and mix until smooth.


4 Divide the mixture between the loaf holes and level with a teaspoon. Bake on the middle shelf of the oven for 25-30 mins or until golden brown and a skewer inserted into the middle of the one of the cakes comes out clean. Leave the cakes to cool in the tin for 5 mins then ease out onto a wire rack and leave until completely cool.


5 Meanwhile, squeeze the juice from the remaining lemon. Mix the lemon juice into the icing sugar a little at a time, until the icing is smooth and runny and will coat the back of a spoon. Discard any remaining lemon juice. Drizzle the icing sugar over the cakes and sprinkle with the reserved zest.


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