For the sponge:
Cream the butter and sugar together and gradually add the egg. Sift together the almond, flour and salt and then fold into the butter mix. Add almond extract to taste. Grate in the lemon zest and add a few drops of lemon oil. Bake in silicone mini bar moulds at 160℃ for 12-15 minutes until risen and golden brown.
For the praline:
In a small pan, heat the sugar, shaking the pan occasionally until melted. Continue to heat until the sugar is a medium caramel colour. Add the salt and almonds and stir over the heat until well coated. Add the butter and stir again until incorporated. Pour out onto a silpat mat or baking parchment. Allow to cool completely and then chop fairly finely.
For the honey gel:
Combine the honey, water and vegetable gel in a small pan and whisk together. Bring up to simmer and remove from the heat. Allow to set and cool to room temperature. Blitz in a food processor to a smooth gel. Add lemon juice to taste. Use enough to balance the sweetness of the honey.
To serve:
Place one sponge just off centre on the plate. Cut second sponge in half diagonally, swipe some honey gel in the centre of the plate and at 1 o’clock and 7 o’clock. Place the sponge pieces on the swipes. Add a quenelle of cream in the centre. Scatter over some praline and add Westlands tagetes shoots over the honey gel.