STRAWBERRY AND REDCURRANT CAKE

Preheat the oven to 180C/Gas4; grease and line a 20cm x 8cm loaf tin

Sift together the flour, baking powder and a pinch of salt, set aside; using a hand-held electric whisk, cream the butter and sugar for about 5 minutes, until pale and slightly fluffy; beat in the zest, then the eggs one at a time, adding a tablespoon of the flour with the second egg; in stages, fold in the remaining sifted flour and the cream until the mixture is smooth, then fold in the ground almonds

Hull the strawberries and cut into small pieces; spoon a third of the cake mixture into the tin and scatter over a third of the strawberries and redcurrants; repeat twice more, ending with a layer of berries; bake for 1 ¼ hours, or until a skewer inserted into the middle comes out clean; cool in the tin for 5 minutes, then remove from the tin, peel away the paper and leave to go cold

Once cold, make the icing; sift the icing sugar into a bowl, add the lemon juice and 1 teaspoon boiling water, mix until smooth; drizzle over the cake and leave for 1 hour; arrange the strawberries and redcurrants over the top and serve