Yoghurt, almond and honey cake by Jeremy Lee

This pleasingly simple cake is rather wonderful served with baked rhubarb, lemon curd and custard.

Makes 1 x 22cm cake
lemon 1, zested and juiced
oranges 2, zested and juiced
caster sugar 180g, plus 1 tbsp
best plain yoghurt 130g
organic eggs 3
olive oil 125ml
clear honey 1 tbsp
ground almonds 75g
plain flour 180g
baking powder 1½ tsp
salt a pinch

Heat the oven to 160C fan/gas mark 4. Line a 22cm cake tin with baking parchment.

Put half the lemon juice, all of the orange juice and 1 tablespoon of caster sugar in a saucepan and put to one side.

Beat the yoghurt in a large bowl and beat in one egg at a time. Pour in the olive oil and honey and beat well. Sift the flour and baking powder into the bowl, add the ground almonds and caster sugar and the other half of the lemon juice, all of the zest and a pinch of salt, mixing deftly and swiftly.

Decant the batter into the prepared tin. Place in the oven and bake for 30 minutes. Check for doneness. Once out of the oven, boil the saucepan of fruit juices and sugar for 1 minute then spoon evenly over the cake. Strew with a little extra caster sugar.

PS I find this cake even better the next day.