line the base of a 20cm round cake tin and preheat oven to 180°C.

beat butter until loose and creamy. beat in caster sugar until creamed.

beat eggs together with a fork. now, while the machine is running, beat the already beaten eggs and ground almonds into the creamed mixture. then add lemon zest. sift over, the flour and fold with a wooden spoon.

turn into prepared tin and bake for 25-30 minutes until light and golden. turn out onto cooling rack and dust with icing sugar once cooled.

to make the blueberry compote, put sugar and water in the pan with vanilla seeds and a piece of vanilla pod lemon peel and lemon juice. heat gently until sugar is dissolved. turn heat off and let it infuse for 10minutes. add arrowroot mixture and blueberries and bring to a very gentle bubble. immediately lower heat and cook for 5 minutes, cool.

serve the cake with the blueberry compote, and either the plain yogurt, creme fraiche or ice cream.