Maimie McCoy, 41, is best known for her role in ITV’s Van der Valk but the star is also a baker when she’s not on screen. The actress joined This Morning presenters Holly Willoughby and Phillip Schofield on Tuesday to reveal one of her family recipes for a lemon frosted almond cake. The star also had a top tip for bakers who don’t want their eggs to curdle in the mixture. 


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Maimie recently told the This Morning presenters that baking was her plan B option in case acting didn’t work out, and that the skill runs in her family. 

However, the successful actress has been sharing her recipes with the show from her home kitchen, with plenty of advice for novice bakers. 

For Tuesday’s show Maimie explained how to bake the perfect lemon frosted almond cake, which pairs a delicious citrus icing with a dense almond and lemon sponge. 

Maimie said the recipe had been in her family for years and was her little brother’s favourite. 

Revealing the easy recipe for viewers as Holly and Phillip watched from the studio, Maimie also shared a top baking tip. 

The star said she beats the cake mixture up until pale and fluffy, causing it to almost double in size, before adding the eggs. 

However, she warned bakers that they should add the eggs one at a time – as well as a handy trick to stop them from curdling. 

Maimie said to add a spoonful of the ground almonds as you go to help stop the eggs from curdling as you mix them in. 

You can then add the rest of the almonds once the eggs are in – followed by the remaining ingredients. 

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The delicious cake used gluten-free flour, but Maimie said you can use standard plain flour if you prefer. 

The simple recipe creates a rich and dense sponge, while the citrus juices and zest help to cut through and make it taste lighter for the ideal summer treat. 

Holly and Phillip ate theirs in the studio as they watched the recipe come together, commenting on the amazing texture of the sponge. 

The coconut in the recipe helps to create a moist and rich cake while the easy sugar and lemon icing gives it an extra lift. 


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Here’s Maimie’s lemon frosted almond cake recipe: 

Serves: As many as you want!


250g unsalted butter

250g caster sugar

3 eggs

150g ground almonds

50g desiccated coconut

Zest & juice of 1 orange

Zest of 2 lemons

1 tsp rosewater

60g gluten-free plain flour

200g icing sugar

4tbsp lemon juice (less or more depending on desired taste)

Optional decorations

Pistachio nibs

Crystallised rose petals

Edible flowers

Candied lemon


Preheat the oven to 160/Gas 3 and line a cake tin 22cm/9inch round tin.

Cream butter and sugar until pale and fluffy.

Add eggs slowly one at a time (add a spoon of ground almonds to prevent curdling!). 

Once incorporated add the remaining almonds, coconut and stir through the zest and juice along with the rosewater. Finally, fold in the flour.

Spoon the mixture into the tin and level the top before popping in the oven for 50 minutes.

If the top is getting a little too brown, cover with tinfoil for the final 10 minutes. 

To test if it’s cooked, a skewer should come out clean with no wet mixture sticking to it. Leave to cool in the tin.

Whilst the cake is cooling mix the icing sugar and lemon juice to your preferred consistency and drizzle over the cooled cake and decorate as you fancy!

This recipe is available on the This Morning website here.

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