Notes: To use up some ground almonds and lemons, I turned to this recipe in one of Lawson's older books. It's a cinch to put together. Definitely do watch the timer and cover the partially baked cake with foil, as it will brown easily. My tasters at the office enjoyed it a lot, as did I: the almost-gluten-free cake is soft and crumbly, with a strong lemony flavour and a background of almond.
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