This might seem like a plain cake, but it packs a huge favour punch. There is some crazy, alchemical process that occurs when you bake a buttery cake with almonds, then douse it in lemon syrup. The whole thing comes to life in your mouth – the butter tastes more buttery, the lemon more lemony and the almonds more intense. And I’m just crazy about poppy seeds. This cake is pretty ordinary-looking, but with a dollop of crème fraîche (heck, you’ve got some anyway) and a pile of berries on the side, this is a perfect dessert for a long lunch or a casual dinner. Or just do as I do, and eat it with your hands, slice by tiny slice, hunched over the sink – no time for a plate! – until there's none left.