Lemon and Elderflower Traybake with Almond Sponge

Prepare the pastry base by combining the plain flour, cubed cold butter, sugar, and lemon zest in a food processor. Pulse until the mixture looks like fine breadcrumbs. Add the egg yolk and a splash of cold water, then pulse again until a dough begins to form. If it remains too dry, add more water half a teaspoon at a time.

On a lightly floured surface, roll the pastry out to a 3mm thickness. Use it to line the base of a 20 x 30cm loose-bottomed traybake tin. Chill in the refrigerator for at least 20 minutes to prevent shrinking.

Preheat your oven to 200°C (180°C fan/gas 6). Line the chilled pastry with baking parchment and fill with ceramic baking beans. Blind bake for 15 minutes, then remove the weights and parchment and bake for another 5 minutes until golden. Remove from the oven and spread the lemon curd over the base, leaving a 2cm border. Reduce the oven temperature to 180°C (160°C fan/gas 4).

To make the sponge, cream the softened butter, caster sugar, and lemon zest together using an electric whisk for about 8 minutes until very pale and fluffy. Gradually beat in the eggs one at a time, adding a tablespoon of flour with each to prevent curdling. Gently fold in the remaining flour and ground almonds.