Prepare the topping. Wash the strawberries and cut them into quarters. Marinate them in elderflower juice or cordial for about 30 minutes.

Make the cake. Preheat the oven to 170C/340F. Place baking paper in a springform pan and grease the sides with butter. Grate the almond paste and mix it with butter. Add one egg at a time to the mixture, either by hand or with a standing mixer. When both eggs have been added, add the flour.

Pour the batter into the pan and bake for 35 minutes, until a skewer inserted in the centre comes out clean or with a few moist crumbs attached. Let the cake cool down before icing.

For the icing, in a bowl, mix the cream cheese, icing sugar, vanilla extract and lemon zest with a hand mixer until a smooth batter is formed. Add the melted butter bit by bit, while continuing to mix, until it gets thick and fluffy.

Spread the icing over the cooled almond cake and garnish with the elderflower-soaked strawberries.