Tasha Stones served up a delicious elderflower and almond drizzle loaf cake with ground almonds and gluten-free flour on Lorraine.

The ingredients for the sponge are: 170g golden caster sugar, Zest of 1 unwaxed lemon, 170g unsalted butter, room temperature, 3 large eggs, 80g ground almonds, 100g gluten-free self raising flour and 2 tbsp elderflower cordial.

For the drizzle: 100ml elderflower cordial and 30-50g golden caster sugar.

See more loaf cake recipes in the book titled: The Loaf Cake Book available from Amazon now.