Gluten-free lemon and almond cake recipe

Ingredients

• 200 g butter (or dairy-free alternative), softened
• 200 g cane sugar (coconut sugar is also lovely, but will give a darker cake)
• 4 eggs
• 200 g almond flour
• 80 g gluten-free flour (like rice or sorghum)
• 1 tsp baking powder
• 1 tsp vanilla extract
• 2 organic lemons or bergamots, zested
• 150 g icing (confectioners') sugar
• 1 pinch of ground turmeric, for colour
• 4 tbsp lemon juice (from 1 lemon)
• 1 handful of dried flowers and chopped pistachios, to decorate