● In a separate bowl, whisk the egg whites until stiff peaks form. l In another bowl, sift the cake meal with the potato flour (twice if possible) and stir in the ground almonds. Fold the dry ingredients into the egg yolk mixture, with the orange and lemon juice, and then carefully fold in the egg whites.

● Pour into your prepared cake tin and bake for 1¼ hours. When cool, dust with icing sugar.

Lemon Curd

Makes 3 x 500ml jarsMETHOD

● Put the lemon zest in a glass mixing bowl and pour in the juice through a strainer to remove any pips.

● Add the butter and sugar and place over a pan of gently simmering water.

● Stir gently until the sugar dissolves and add the eggs.

● Keep stirring until the mixture thickens, pour into warm, sterilised jars and put on the lids