Nutty Lemon Drizzle Traybake

For the cake: heat the oven to 180°C (160° fan) 350°F gas 4. Grease a 23cm|9" square cake tin and line the base with non-stick baking paper.

Blend the almonds and pistachios in a food processor until finely ground.

Beat together the butter and sugar in a mixing bowl until the texture of moist sand.

Add the eggs one at a time, beating well after each addition.

Add the lemon zest, lemon juice and vanilla and beat until smooth.

Gradually beat in the olive oil in a thin stream. Fold in the ground nuts, flour and salt until blended and spoon into the tin.

Bake for 45-55 minutes, until a skewer inserted in the centre comes out clean. Cool in the tin for 15 minutes, then place on a wire rack to cool completely.

Invert the cake onto a wire rack and peel off the baking paper. Invert the cake onto a serving plate.

For the syrup and topping: combine the lemon zest, juice, sugar and water in a pan and bring to a simmer, stirring until the sugar has dissolved.