Cake

8oz Margarine

8oz Caster Sugar

8 eggs (beaten)

1lb mix of flours

4tsps (heaped) Baking Powder

4tsps Xantham Gum

Zest and juice from 2 Lemons

3oz Ground Almonds

1/2tsp Almond Essence

Syrup

Juice of 2 lemons

3oz Icing Sugar

Topping

Lemon Juice mixed with Icing Sugar

Toasted Almonds

· Beat margarine and sugar until really light and fluffy

· Add eggs and mix gently.

· Add flours, Baking powder, Xanthum Gum and Almonds and gently fold together.

· Add Lemon Juice, rind and Almond Essence., gently mixing so as not to lose any air of the mix.

· Turn into greased and lined tin and leave for 30 mins before baking.

· Lower shelf of oven 180°C for about 40 mins

 Syrup

· About 5 minutes before the cake is ready, heat the lemon juice and sugar in a microwaveable bowl for a couple of mins – don’t let it boil over!!

· Once cake is ready remove it from the oven and pour over the hot lemon syrup straight away

· Leave to cool completely then remove from tin, pour over the lemon icing and decorate with toasted Almonds