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This recipe is Vegetarian, Gluten free, Wheat free and Dairy free.

for the cake

for the lemon icing

A deep-sided 23 cm (9 inch) non-stick, round cake tin, lined with baking parchment (wax paper)

to make the lemon curd

1. Preheat the oven to 180°C (350°F) gas 4

2. first make the lemon curd. Grate the zest of the 4 lemons, then squeeze the juice and put both ingredients into a non-stick saucepan on extremely low heat.

3. Add the lightly beaten eggs, margarine and sugar, and stir until sugar has dissolved.

4. Continue cooking until the lemon curd thickens.

5. Pour the lemon curd into clean, hot, dry jam (jelly) jars and seal. Cool and refrigerate the lemon curd and use within 4 weeks.

To make the cake

1. cream the margarine and sugar in a food processor until pale and fluffy.

2. Transfer the mixture to a large bowl and beat in the eggs, a little at a time, with the zest and juice.

3. Gently fold in the flours and baking powder.

4. Spoon the batter into the prepared tin, smooth the top and bake for 25 minutes.

5. Cool the cake slightly, then ease it out of the tin and peel off the paper.

6. When the cake is cold, slice it in half horizontally, place the base of the cake on a serving plate and spread it with plenty of lemon curd.

7. Cover with the other half of the cake.

8. Finally, mix all the ingredients for the lemon icing to a smooth, thick paste and drizzle over the top.

9. Keep the cake in the refrigerator until needed, but serve at room temperature.

10. if you don't want to make lemon icing, dust the cake with icing (confectioners') sugar only or sprinkle over the squeezed juice and seeds or 3 - 4 ripe passion fruit and then dust with icing (confectioners') sugar.

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