Ingredients

• 80g self-raising flour

  1 tsp baking powder

  170g ground almonds

  225g butter, softened

  240g plus 3 tbsp golden caster sugar

  1 lemon (zest grated finely, juice freshly squeezed)

  4 eggs, beaten lightly

  160ml elderflower cordial

  150ml mascarpone

  150ml double cream

  1 tsp LittlePod natural vanilla paste or 1 vanilla pod, seeds only

  Handful chopped pistachios

Method

1. Mix the flour, baking powder and almonds together in a bowl.
2. In a separate bowl, cream the butter, lemon zest and most of the golden caster sugar (use 225g plus two tablespoons and set the rest aside) until the mixture is fluffy.
3. Beat in the eggs gradually, one at a time, making sure that each one is incorporated into the mix before adding the next one.
4. Beat in the flour mixture quickly, then spoon into a 23-cm springform cake pan that has been greased and base lined with baking paper. Smooth the top and bake in the pre-heated oven for 40-45 minutes, or until the cake is golden and has risen.
5. While the cake is baking, combine 100ml of elderflower cordial with the lemon juice and the remaining sugar (15g plus one tablespoon).
6. Remove the cake from the oven. Prick it all over and pour the syrup over the surface, guiding the liquid towards the holes. Leave in the pan and remove when cooled.
7. Put the mascarpone in a bowl with the remaining elderflower cordial (60ml) and whisk until smooth.
8. Add the cream and vanilla paste or the seeds from the vanilla pod and whisk again to make a softly-spreadable frosting. Spread over the top of the cooled cake and scatter with the chopped pistachios.