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Butter  -250 gms
Almond essence - 1 tsp
Castor sugar - 220 gms
Eggs - 4
Self raising flour - 150 gms
Plain flour - 75 gms
Almond meal - 90 gms


  • Grease deep 19 cm square cake pan, line base with baking paper.
  • Beat butter, essence and sugar in medium bowl, with electric mixter until light and fluffy.
  • Add eggs, one at a time, beating until just combined between additions (mixture may curdle).
  • Fold in sifted flours and almond meal in 2 batches (mixture will be stiff); spread mixture into prepared pan.
  • Bake in moderate oven 30 minutes.
  • Reduce temperature to moderately slow, bake about 30 minutes.
  • Stand cake in pan 5 minutes; turn onto wire rack to cool. 
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