LEMON & CHAMOMILE DRIZZLE CAKE

1.Preheat oven to 160°C/325°F. Grease a deep 20cm (8in) round cake pan. Line the base with baking paper.

2.Beat butter, vanilla, lemon rind and sugar in a bowl with an electric mixer until light and fluffy. Beat in the eggs one at a time until well combined. Stir in the almond meal and sifted flour. Spread mixture into the lined pan; smooth the top. Bake for 1 hour or until a skewer inserted into the centre comes out clean.

3.Meanwhile, combine the extra sugar, lemon juice and 2 tablespoons water in a small saucepan. Stir over medium heat until the sugar is dissolved. Add tea bags and remove pan from the heat. When cool enough to handle, squeeze liquid from tea bags into syrup; discard bags.

4.Prick surface of cake all over with a skewer. Pour hot syrup over hot cake. Allow cake to cool in the pan.

5.Meanwhile, make lemon glaze. Combine sifted icing sugar and lemon juice in a small bowl until smooth. Transfer the cake to a serving plate. Spoon over the lemon glaze. Serve slices topped with lemon rind, if using.

6.PREP IT Iced cake can be made 1 day ahead and stored in an airtight container at room temperature.