Jubilee White Chocolate Cake

Melt the chocolate in a bowl sitting over a pan of barely simmering water. Remove from the heat and stir until well mixed. Cream together the sugar and butter until pale. Add the ground almonds, egg yolks, melted chocolate and mix well. Beat the egg whites until stiff and stir a couple of spoonfuls into the chocolate mixture to lighten it, before gently folding in the rest.

Turn into a buttered and lined 23cm/9in round loose bottomed cake tin and bake at 150C/Gas 2 for 35 minutes. I find the cake needs to come out bang on time. It needs to feel firm on the top in the middle but when you put a skewer in the middle it should show some crumbs not soft mix as you pull it out. Leave to cool before removing gently from the tin and cool on a wire rack.

To make the icing blend the icing sugar, vanilla and butter in a large bowl until smooth and soft. Pipe over the cake and decorate using seasonal berries.