Almond butter cake
- Preheat the oven to 160C (no fan). Take a round 22cm cake tin, preferably loose-bottomed or springform. Line the bottom of the tin with baking paper. Put the flour and butter(firm cut into chunks) in a processor and process to form fine crumbs. Add the sugar and egg and process again just until it forms a dough. Turn out of the processor and divide in half. Cover one half in plastic wrap and put in the refrigerator. Press the other portion evenly over the bottom of the cake tin.
- To make the filling, put all the almonds, caster sugar, grated zest of 1 lemon, almond essence and i large lightly beaten egg in a bowl and mix thoroughly. Spread this over the dough in the tin, leaving a small rim of dough around the edges. Place the reserved chilled dough between 2 pieces of baking paper similar in size to the tin. Press or roll the dough to fit the cake tin. Remove the top layer of paper and turn the dough onto the almond filling. Remove the remaining baking paper. Arrange the whole almonds on top of the dough.
- Place the cake tin in the lower third of the oven, with a baking tray under it to catch any butter that may leak out during baking. Bake for 50-60 minutes until golden brown and firm. Remove from the oven and cool on a rack for 15 minutes before taking out of the tin and cooling completely. Store in a covered container and do not refrigerate.