Lemon moon cake

Method

1. Preheat the oven to 180°C. Butter a 28-cm round springform cake tin and line the base with baking parchment.
2. Blitz the almonds, with their skins, in a food processor until ground as finely as possible. You will get far superior results with freshly ground almonds than using ready ground, so do take the trouble and don’t skip this step!
3. Cream the butter and sugar together using an electric mixer, until light and fluffy. Beat in the eggs one at a time, beating well after each addition. Sift the flour and baking powder and mix them into the ground almonds. Fold this mixture into the creamed mixture, using a spatula, and adding enough of the milk to reach a dropping consistency.
4. Pour the batter into the prepared tin and bake for 1 hour, or until cooked. Leave to cool on a wire rack.
5. For the icing, mix the fromage blanc, cream cheese, lemon zest and juice. Stir in the icing (confectioners’) sugar until combined. Cut the cooled cake in half to give 2 half moon shapes. Save one half for another time (freezing it is a good idea). Spread the icing over the remaining half moon, and serve with tea.