It was another gloomy day on Tuesday and the young boys of the family I work for were desperate to go to the beach and play in the sea, so they all went off to Cannes and I had the place to myself. I decided to make a cake for tea time when they returned as I had seen a nice recipe for a summery sponge cake with berries baked into the top. I love almond cakes so I found a sponge cake recipe and swapped the flour for ground almonds, to my amazement it actually worked so maybe I am a cake scientist in the making? 225g soft butter 225g caster sugar 225g ground almonds 4 medium eggs 1 lemon zested and juiced 1 heaped tsp baking powder berries, frozen or fresh Heat the oven to 180c and butter the inside of your cake tin. Beat the butter and sugar together with an electric whisk until pale and creamy, add the lemon zest and juice then slowly add the eggs one at a time, still with the electric mixer, it may look like its curdled but thats normal. Mix the ground almonds and baking powder ...