I love the subtle hint of orange blossom in this lovely cake. if you want a double-layer cake instead of a small triple-layer cake, simply use two 22cm tins and bake for 35 minutes instead of 30. You can easily make it gluten-free by replacing the spelt flour with buckwheat flour.
Preheat oven to 180°C fan bake. Line three 15cm tins with baking paper.
In the bowl of an electric mixer, cream the butter and sugar until pale, light and fluffy.
Beat in the eggs, one at a time, along with the vanilla.
Gradually fold in the ground almonds and flour, then the lemon and lime zest and juice and orange blossom water.
Divide the batter evenly between the 3 cake tins.
Bake for approximately 30 minutes. The cakes are ready when golden in colour, springy to the touch, and a skewer inserted in the centre comes out clean.
Allow the cakes to cool for around 10 minutes before turning out onto a cooling rack.
Meanwhile, make the icing. In the bowl of an electric mixer, beat the cream cheese until smooth and continue to add the rest of the ingredients until a smooth, glossy consistency is reached.
Once the cakes are completely cool, spread a layer of icing onto one layer and place another layer directly on top. Repeat this process with the final layer. Apply a neat coating of icing to the top of the cake, and top with some chopped pistachios, lemon or lime curd piped with a piping bag, and freeze-dried lime chips.
Refrigerate in an airtight container for up to three days.