Heat oven to 180’C. Butter and line a deep, 20cm round cake tin or 24cm x 13cm.

Beat the sugar and olive oil together until light and fluffy, then gradually add the egg, beating after each addition. Fold in the almonds, cold mashed potato, lemon zest and baking powder.

Tip into the tin, level the top, then bake for 40-45 mins or until golden and a skewer inserted into the middle of the cake comes out clean. Turn out onto a wire rack after 10 mins cooling.

Make the frosting by mixing the cream cheese, honey, lemon zest and vanilla together. Frost the cake and decorate with poppy seeds and lemon zest.

Let the cake cool completely before icing the cake.