Ingredients

• finely grated zest of 1/2 Lemon
• 1/2 tsp Almond Essence
• 120g ground Almonds
• 60g self-raising Flour, sieved
• 3 Eggs
• 180g Castor Sugar
• 180g softened Butter
• 30g flaked Almonds
• 3 tbsp Cocoa Powder, sieved
• Icing Sugar for dusting

Instructions

1. Beat together the butter and sugar until pale and fluffy. Break the eggs into a measuring jug, whisk lightly and add to the mixture a little at a time, beating until smooth. Add the flour and ground almonds to the mixture, together with the almond essence and lemon zest, mixing well.
2. Divide the mixture in half. Add the cocoa powder to one half of the mixture and mix evenly.
3. Grease the inside of a 1 liter ring mould, scatter with flaked almonds and set aside.
4. Spoon the light and dark mixtures into the prepared mould to form a marble pattern and bake in an oven pre-heated to 180°C for 1 hour.
5. Allow the cake to cool in the mould before turning out. Dust with icing sugar and serve.
6. This cake will improve with keeping, but should be eaten within 10 to 12 days.