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Ingredients

Method

  • STEP 1

    Heat the oven to 180C/160C fan/gas 4. Butter a 20cm round cake tin and line with baking parchment. Beat the butter and sugar together for 5 mins until pale and fluffy. Mix in the lemon zest, then add in the eggs, one at a time, beating well after each addition. Stir in the almond extract. The mixture may look split at this stage, but it will come together once the flour is added.

  • STEP 2

    Tip in the ground almonds and flour, and mix to combine. Scrape into the prepared tin. Scatter over the flaked almonds and bake for 40-45 mins until golden and a skewer inserted into the centre comes out clean. Leave to cool completely in the tin, then dust over the icing sugar to serve.

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