Pre- heat your oven to 170 C.

Line a non stick 8" cake tin.I use a spring-form loose bottomed tin about 6 cm deep. A standard one layer cake tin will not be deep enough. I use silicon baking cake tin liners as you can wash and use again. If you don't have these then grease and dust with flour.

Using a free standing mixer if possible as it is soooo much easier. Beat the butter and sugar together. You can use an electric hand whisk to do the same.

Add the eggs one at a time as well as the lemon extract. If the mixture curdles then add a tbsp of your measured flour. Add the flour on slow speed to avoid clouds of flour everywhere and then increase to a medium speed to mix together well.

Scrape out the mixture into your cake tin and bake for about 1 hour. Check after 50 minutes, make sure you don't overbake as it can become dry. Leave for ten mins to cool in the tin before turning out completely to cool on a wire rack. Be careful to place cake to cool on the flat side ( the bottom ) to avoid it splitting if the top is domed.

Place all the ingredients in a saucepan and bring to a bubble.Mash the fruit with a potato masher to just help it break up a little as it cooks.Simmer until cooked through and taste for personal sweetness. I like it this tart but it may be too tart for some.

This will keep in the fridge for at least a week. I also make the same amount for a crumble.225 g plain flour-80 g sugar -110 g unsalted butter whizzed in food processor until breadcrumbs and then sprinkled on top and baked for 30 mins or so until golden. It is absolutely divine this stuff. Feel free to substitute ginger instead of cinnamon. Whatever floats your boat.