With a nutty almond crust, this spicy cake is perfect for any afternoon tea party.
- Preheat oven to 180°C. Grease and line a 7cm deep, 10cm x 21cm (base) loaf pan, allowing a 5cm paper overhang.
- Rub butter into flour to resemble fine breadcrumbs. Add demerara sugar and lemon rind. Mix well. Set aside.
- Make base: Process eggs, sugar and cardamom until combined. Add butter. Process until smooth. Add cream and flour. Pulse until combined. Spoon into pan.
- Sprinkle almonds over cake, pressing in with your fingertips. Sprinkle with lemon rind mixture. Bake for 1 hour or until a skewer inserted into the centre comes out clean. Stand for 5 minutes in pan. Use baking paper overhang to lift cake onto a wire rack to cool. Slice and serve
You may need it
Mixing Bowl Set
Surface Utensil Holder
Cutting Board Set