Summer-cup bundt drizzle cake

Method

1. Heat the oven to 180°C/160°C fan/gas 4. Mix the ground almonds and flour in a medium mixing bowl with a pinch of salt, then set aside. Beat the butter in a stand mixer, or in a mixing bowl using an electric hand mixer, until it has the consistency of mayonnaise from a jar. Add the 325g sugar and beat on a medium speed for about 5 minutes until very light and fluffy, periodically scraping down the sides of the bowl.
2. Beat the eggs into the butter and sugar mixture, one third at a time, letting the batter just come together before the next addition. Don’t worry if it splits with the last addition.
3. Turn down the speed and add the almonds/flour, one third at a time, until combined – but don’t over-mix.
4. Put the lemon zest into a jug and add 50ml gin, 50ml vermouth, 20ml triple sec and a dash of bitters. Put a large spoonful of the cake batter in a small bowl, beat in the lemon zest cocktail, then fold into the rest of the batter with a large metal spoon.
5. Sprinkle the 1 tbsp caster sugar into the greased bundt tin, turning to coat the inside completely. Gently spoon in the batter, then bake for 1 hour until golden and a skewer pushed into the deepest part of the cake comes out clean. Leave in the tin for 15 minutes, then turn out onto a plate.
6. Whisk the agave syrup with the remaining alcohol and bitters, and the juice of the 2 lemons, then pour two thirds of the mixture over the warm cake. When the cake has cooled, mix the orange juice with the icing sugar and drizzle over.
7. Roughly chop the strawberries, peel and cut the orange into discs, slice the apple and peel the cucumber into ribbons (see Make Ahead). Put into a plastic tub with the remaining alcoholic syrup and a handful of chopped mint (reserve a few sprigs to garnish). At the picnic, top the cake with the fruit and the reserved mint.