Amalfi lemon drizzle loaf cake

For the candied lemon, peel the lemon then slice into thin strips. Heat the caster sugar with 100ml water until the sugar has dissolved, then simmer the lemon peel until softened. Drain then immediately toss in plenty more sugar to coat and leave to dry.

To make the cake, put the whole lemons into a pan and cover with water. Bring to the boil and simmer for 45 minutes (topping up the water if you need to), or until the lemons pierce really easily with a knife.

Drain the lemons, let them cool, then cut them into quarters, removing any pips. Whizz to a smooth purée in a food processor.

Heat the oven to 160C/fan 140C/gas 3 and butter and line the base and ends of a 2lb/900g loaf tin (about 7cm x 9.5cm x 19.5cm). Put the cooled lemon pulp, sugar, butter, flour, almonds, baking powder and eggs in a big mixing bowl and whisk together until smooth. Scrape into the tin and bake for 1 hour, or until a skewer poked into the centre comes out clean.

Cool the cake in the tin for about 20 minutes, then carefully turn out and sit on a wire rack. Poke the top with a skewer a few times, then mix together the drizzle ingredients and immediately spoon over the top to coat. Leave to cool completely, then serve in slices.