Preheat oven to 170ºC, or 160ºC for fan forced oven.
| 1. |
Melt butter, let cool.
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| 2. |
Mix together all dry ingredients in a large bowl
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| 3. |
Beat egg, add almond essence.
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| 4. |
Add egg mixture, (save a little bit for the top), lemon juice and melted butter to dry ingredients. Mix well. The mixture should be quite buttery.
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| 5. |
Turn the mixture into an ungreased cake tin. Decorate top with the blanched almonds.
Brush the top lightly with a little of the beaten egg mixture. |
| 6. |
Pop the tin into the oven for 30-35 minutes or until light brown.
Let the cake cool in the tin before turning out. |
This recipe can also be made into miniature cakes but cook for only 20 minutes.
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