Preheat the oven to 180'C/Gas 4 and grease and line a 20cm round cake tin. Set aside while you make the cake batter.

Add the sugar, butter and lemon zest to a large mixing bowl and beat with an electric whisk until pale and creamy.

Next add the eggs and beat again for 30 seconds. (The mixture will look a bit runny and 'gloopy' but the flour will bring it all together)

Add the flour and ground almonds and mix again until combined. It should form a thick batter. Place the blackcurrants in a separate bowl, add 1 tsp gluten free flour and toss to coat. Fold the blackcurrants into the cake mix.

Pour into the cake tin, smooth the top and bake in the centre of the oven for approx 45-50 minutes. It's done when a skewer comes out of the centre clean.

Place the cake on a cooling rack while you make the syrup. Add the granulated sugar and lemon juice to a saucepan and heat on a low heat until the sugar has dissolved. Use a toothpick to prick holes all over the cake and, while it is still warm, gently spoon the syrup over the cake. Make sure you do this slowly to ensure the cake has an even distribution of syrup and that it all absorbs.

Leave the cake to cool completely in the tin (approx 1 hour). To make the icing, blitz the blackcurrants in a food processor, then empty into a sieve. Press the mixture through aa sieve so the juice comes off into a bowl - discard the leftover fruit. Add lemon juice and icing sugar to the blackcurrant juice, and mix into a thick paste.

Pour the icing over the cake, spread evenly and decorate with the flaked almonds.