Torte Caprese al limone with crème fraîche & raspberries

1. Preheat the oven to 220ºC, gas mark 7. Grease a 20cm round cake tin with butter, dust with cornflour and tap the tin to coat it evenly and remove any excess.

2. Using an electric or hand whisk, beat the eggs with the caster sugar in a large mixing bowl until well blended. Stir in the lemon juice, vanilla and melted butter.

3. Add the ground almonds, icing sugar, lemon zest, cornflour and baking powder. Combine, gently mixing everything together with
a spatula. Pour the mixture into the tin and bake for 5 minutes, then lower the temperature to 180ºC, gas mark 4 and cook for another 55 minutes, until dark golden and a skewer inserted into the centre comes out clean.

4. Leave to cool completely in the tin, then turn out, put on a plate and dust generously with icing sugar. Serve with the crème fraîche and raspberries.