Preheat the oven to 350/177C convection (or 325F/162C conventional). and grease and line a 9-inch cake pan with baking spray and/or parchment paper.

In a medium bowl whisk together the almond flour, gluten-free flour, cornstarch, baking powder and salt. Set aside.

In a large bowl, use a hand or a stand mixer to cream together the butter and sugar. Add the lemon zest, almond extract and vanilla extract and beat until it's smooth.

Add the eggs, one at a time, beating until each one is fully combined. Add the dry ingredients and beat the batter just until the dry ingredients are fully combined. Pour the batter into the prepared pan and bake for 30 minutes, until it springs back when you press on it.

Once the cake has cooled completely, place the heavy whipping cream and honey in a deep bowl and use an electric mixer, on high speed to beat the cream. Once it reaches stiff peaks, place the cream on top of the cake and top with lemon zest, berries and Purely Elizabeth Honey Almond Granola.