Queen of puddings

Preheat the oven to Gas 4/ 180°C. Lightly grease a 1.5 ltr dish with butter. Mix the butter and 100g of the sugar together until light and fluffy. Add 1 whole egg and 3 yolks and whisk until smooth. 

Fold in the almonds, flour and lemon zest. Spoon into the dish and bake for 20 minutes until light golden and springy to the touch. Spread the jam generously over the cake and allow to soak in for a minute or two. Whisk the rest of the egg whites until stiff and then slowly whisk in the rest of the sugar until glossy, stiff, peaks are formed. Spoon the merringue over the cake and bake for 10 minutes until golden. Leave to cool for 10 minutes before serving warm.