Grease 4 x 20cm/8in ultra-shallow layer cake tins and line them with baking paper. Don’t use loose-bottomed tins as this is a runny batter. Cut the butter lengthways into four pieces (just to ...

Grease and line a 20cm/8in deep cake tin with baking parchment. Add the butter, sugar, flour, ground almonds, eggs and lemon zest to the bowl of a freestanding electric mixer (alternatively use a ...