Jersey Lavender Honey and Almond Cake

Preheat oven to 180°C (160°C fan/ Gas Mark 4). Grease and line the base of a 9-inch round cake pan with baking parchment.

If toasting your own almonds, spread the almond flakes in a single layer on a baking tray or in a dry saucepan over medium heat. Toast until golden brown, stirring frequently to prevent burning. Set aside to cool.

In a large mixing bowl, cream together the softened Jersey butter and caster sugar until light and fluffy.

Beat in the Jersey lavender honey and vanilla extract.

Gradually beat in the eggs, one at a time, ensuring each is fully incorporated before adding the next.

Gently fold in the mashed Jersey Royal potatoes, ensuring they are evenly distributed throughout the batter.

In a separate bowl, sift together the self-raising flour and ground almonds.

Gradually fold the dry ingredients into the wet ingredients, alternating with the Jersey milk, until just combined. Be careful not to overmix.

Pour the batter into the prepared cake pan and spread evenly.

Sprinkle the toasted almond flakes evenly over the top of the cake.

Bake for 35-40 minutes, or until a skewer inserted into the center comes out clean. If the cake starts to brown too quickly, cover loosely with foil.

Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Dust with icing sugar before serving, if desired.