First things first, preheat your oven to 350°F (175°C). While that’s warming up, grease a round cake pan with butter or a neutral oil. Line the bottom with parchment paper to ensure your cake releases easily.

In a large bowl, whisk together the eggs and caster sugar until the mixture becomes light and frothy. I usually go for about 3-5 minutes here. The key is in that frothiness! Sounds silly, but this step is crucial for a light cake.

Next, add the melted unsalted butter, vanilla extract, lemon zest, and orange blossom water to the egg mixture. Give it a gentle whisk until combined.

In another bowl, combine the almond flour, desiccated coconut, baking powder, and fine sea salt. Gently stir together with a rubber spatula.

Now, here comes the fun part. Gradually fold the dry ingredients into the wet mixture. Take your time with this step—mix until you just see no dry flour. Over-mixing can lead to a dense cake.

After you’ve combined everything beautifully, stir in the slivered almonds. Pour the batter into your prepared cake pan. Smooth the top gently and make sure it’s evenly spread.

Place the pan in the preheated oven. Bake for about 25-30 minutes, or until a toothpick inserted into the center comes out clean. The smell is going to be heavenly! I promise you’ll want to sneak a taste, so don’t feel bad.

Once baked, let the cake cool in the pan for about 10 minutes. This is where patience pays off. After that, run a knife around the edges, invert it onto a wire rack, and peel off the parchment paper. Allow it to cool completely before dusting with icing sugar.