lemon drizzle bites

Makes 25

Preparation time 15 minutes

Cooking time 25 minutes

125 g (4 oz) lightly salted butter, softened, plus extra for greasing

125 g (4 oz) caster sugar

finely grated rind and juice of 2 large lemons

2 eggs, beaten

125 g (4 oz) self-raising flour, sifted

65 g (2½ oz) ground almonds

75 g (3 oz) granulated sugar

Grease and line a 20 cm (8 inch) square, or similar-sized, loose-based tin with nonstick baking paper. Grease the paper.

Beat together the butter, caster sugar and lemon rind in a bowl until light and fluffy. Gradually beat in the eggs, adding a little flour to prevent the mixture curdling. Add the remaining flour and the ground almonds and fold the ingredients together gently until just combined. Turn into the tin and level the surface.

Bake in a preheated oven, 180°C (350°F), Gas Mark 4, for about 25 minutes until just firm to the touch. Transfer to a wire rack. While still warm, sprinkle the granulated sugar in a thick layer over the cake and drizzle with the lemon juice. Leave to cool completely. Cut into 25 small slices.

For almond-coffee cake, sprinkle 2 teaspoons espresso coffee powder into 2 tablespoons boiling water. Make the sponge mixture as above, omitting the lemon rind, and turn into the tin. Spoon the coffee mixture over the mixture so it is fairly evenly distributed. Use a knife to swirl the coffee mixture into the sponge to produce a rippled appearance. Toss 50 g (2 oz) flaked almonds with 1 tablespoon caster sugar and ½ teaspoon ground mixed spice and scatter over the surface. Bake as above.