Almond cake

Preheat the oven to 160 &degC.
Toast the slivered almonds on a baking sheet in the preheated oven until golden brown and leave to cool.
Combine the ground almonds and dry ingredients.
Melt the 30 ml butter and use to grease the base and sides of a 20 cm square cake tin.
Sprinkle with the 30 ml sugar and the slivered almonds.
Cream the 180 g butter and the 250 ml sugar together in a food processor until creamy.
Add the eggs one by one, mixing well after each addition.
Add the orange juice, vanilla essence and lemon rind.
Add the flour mixture and process until just mixed.
Turn the batter into the prepared tin, spreading evenly.
Bake for about 45 minutes or until a testing skewer inserted into the centre of the cake comes out clean.
Cool for 15 minutes before turning it out onto a wire rack and leave to cool. Serve with tea.