Preheat your oven to 190°c or 170°c fan.

Grease a 24cm cake tin with a little butter, then line it with greaseproof paper.

First, beat the butter and sugar together in a large mixing bowl until light and fluffy.

You can do this in a stand mixer or with a handheld whisk if you like.

Crack in one egg, add a tablespoon of flour and beat until mixed in, then do the same with the other three eggs. Stir in the lemon zest, lemon juice and honey.

In a separate bowl, mix the ground coriander seeds, remaining flour, baking powder and ground almonds together with a whisk until there are no lumps.

Mix the dry ingredients into the honey mixture until everything is combined.

Spoon the mixture into the lined tin and smooth out the top.

Bake in the preheated oven for 50 minutes, until golden brown on top. The honey will make it brown quicker than a normal sponge cake, so if needed cover the tin with foil to stop the top browning any further.

When the cake is done, remove it from the oven and leave to cool in the tin before turning out and slicing.

If you want to add the syrup, gently heat the lemon juice, honey and coriander seeds together in a small pan then pour or spoon over the cake while both the cake and syrup are still warm. It’s sweet, heady and not at all savoury.