4 Eggs, separated
200g Golden caster sugar
300g Ground almonds
100g Butter, melted
Zest of a lemon
1 tsp Vanilla extract
¼ tsp Salt
For the glaze and topping;
150g Icing sugar
Zest and juice of a lemon
Prepare a 23cm round cake tin, lining it with baking parchment and preheat the oven to 170°C.
Using an electric hand beater, combine the egg yolks and sugar until pale and creamy. Add the ground almonds, cooled melted butter, lemon zest, vanilla extract and salt, carefully combining them together with a large spoon, take care not to overwork.
In a separate bowl whisk the egg whites until they form stiff peaks. Fold in first one spoonful and then the rest, be gentle! The mixture should be quite mousse-like.
Spoon the batter into the prepared tin and bake in the middle of the oven for 45-50 minutes until firm to the touch.
When baked turn the cake out and allow to cool completely. To prepare the glaze place icing sugar in a bowl and add a spoonful of elderflower cordial, a splash of lemon juice and pinch of zest. Drizzle over the cake then tumble over fresh blueberries. Serve with a dollop of crème fraiche or richer clotted cream for a treat.