Lime and almond cake with orange blossom syrup

1.Preheat oven to 160°C (fanbake). Grease and line a 22cm cake tin.

2.In the bowl of an electric mixer, combine the almonds, coconut, a pinch of salt, and baking soda.

3.In a saucepan, melt butter. Add honey and whisk to combine. Leave to cool.

4.Once the butter mixture has cooled, slowly incorporate it into the dry mixture along with the vanilla, zest, juice and eggs (add eggs one at a time). Be careful not to over-mix. Pour the batter into the prepared tin.

5.Bake for about 40 minutes. If it starts to look too brown, place a sheet of tinfoil on top. The cake is ready when it is golden, springy to the touch, and a skewer inserted in the centre comes out clean. Don’t worry if the edges have become fairly dark – this is due to the honey and it won’t affect your enjoyment of the cake.

6.Cool in the tin for 10 minutes before turning out onto a cooling rack.

7.Meanwhile, make the syrup: combine ingredients and pour over the still-warm cake.

8.Refrigerate for 20 minutes to let it set, or serve straight away, decorated with desiccated coconut and lime zest if desired. It will keep in a cool, dry place in an airtight container for up to 3 days.