The perfect cake for a lazy Sunday afternoon. This cake is light since it is made with ground almond instead of flower but also has this sticky zeal to it from the percolated lemon icing sugar. Crushed almonds on top leave add to the texture and also make it an impressive sight. Here, I used nasturtium as a garnish but any other edible flowers would work. Serve with a lumpy dollop of yoghurt and enjoy!