Method:
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Preheat your oven to 170/Gas Mark 3 1/2 and line your baking tin with parchment paper. In a bowl combine your caster sugar and zest, and make sure to rub the zest and sugar together to release the citrus scent.
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Add the eggs and whisk to a very pale colour and light consistency. Add the ground almonds or almond flour, cinnamon and fold until fully combined making sure that the air is still incorporated.
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Place into the baking tin and bake for about 40 min in the middle of the oven. After 30 min, check with a wooden stick that the cake is fully cooked.
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In the meantime prepare your topping by whisking by hand, to a spoonable consistency. Once the cake is fully cooled, spread The Coconut Collab Double Cre&m on top and decorate with the topping of your choice. I used few rose petals and thinly chopped pistachios.
