1¼ cups caster sugar
2/3 cup cream
finely grated zest 2 large lemons and 1 large lime
1/3 cup melted butter, cooled
2 cups ground almonds
½ cup self-raising flour
½ teaspoon sea salt
1 tablespoon caster sugar
2 tablespoons melted butter
½ cup slivered almonds
icing sugar for dusting
softly whipped cream or yoghurt for serving
Grease a 24 cm round cake tin and fully line with baking paper. Preheat the oven to 180˚C.
Whisk the eggs, sugar, cream, lemon and lime zests and the butter in a large bowl. Combine the dry ingredients and whisk into the egg mixture until smooth. Pour into the tin, bake for 30 minutes then add the topping.
Topping: Combine the sugar, butter and almonds in a bowl. Remove the cake from the oven and carefully scatter the almond mixture over the top but don’t press it into the cake.
Bake for a further 20 minutes, covering the top loosely with foil if it’s browning too quickly. To test the cake, insert a skewer into the centre – if it comes out clean the cake is cooked.
Cool for 15 minutes then remove from the tin and cool completely. Dust with icing sugar and serve with cream or yoghurt. The cake will keep in an airtight container for 3-4 days. Makes 1 cake