Ingredients

• 25g/1oz flaked almonds
• 100g/4oz soft margarine
• 100g/4oz light brown soft sugar
• 2 eggs, beaten
• 100g/4oz self-raising wholemeal flour, sifted
• 1 lemon, grated rind
• 1 lemon, juice only
• 75g/3oz caster sugar

Method

1. Preheat the oven to 180C/350F/Gas 4. Grease and line the base of an 18cm/7in round cake tin and scatter the almonds over the base.
2. Place the margarine and sugar in a bowl and beat until light and creamy. Gradually add the eggs, then fold in the flour with the lemon rind. Spoon the mixture over the almonds, spreading with the back of a metal spoon. Bake the cake for 30 minutes until golden. Leave in the tin for a few minutes, then turn out on to a plate with the almond side of the cake uppermost.
3. Make the glaze: stir the lemon juice into the caster sugar, spoon over the warm cake and leave to soak through.