Gluten-free can mean gorgeous. These are delicious little bites of heaven.

 Prep

1. Pre-heat the oven to 150C/300F/gas 2. Grease a 20cm/8in square cake or brownie tin (at least 3 inches/8 cm deep) with butter. Line the base and sides with baking/greaseproof paper.
2. Tip the butter and sugar into a bowl. Cream them together vigorously using a wooden spoon until the mix is very light, white and fluffy. This could take up to 5 minutes.
3. Beat the eggs together in a small bowl. Weigh out the ground almonds and have them close.
4. Beat a third of the egg mix very gradually into the creamed mixture along with a third of the almonds.
5. Once amalgamated, add the next third of egg and almonds. Beat it in. Add the final third.
6. Add the lemon rind and juice or extract. Spoon it evenly into the tin.

Cook

1. Bake for 30 – 40 minutes until the top of the cake is golden. To test, insert a cocktail stick into the middle. It should be just a bit sticky as it comes out.
2. Remove the cake to a rack and let it cool in the tin. Ice once it’s cold.
3. Icing: sift the icing sugar into a bowl. Add sufficient juice to create a thick coating mix, stirring with a wooden spoon. Pour it evenly over the cold cake. Add optional bits of chopped glace cherry or flaked almond.

Plate

1. Serve whole or cut into squares.