Lemon Lime And Almond Cake

• Cake:
• 4 eggs.
• 1 1/4 cups caster sugar.
• 2/3 cup cream
• Finely grated zest of two large lemons and one large lime
• 1/3 cup melted butter, cooled
• 2 cups ground almonds.
• 1/2 cup self raising flour.
• 1/2 teaspoon sea salt.
• Topping:
• 1 tablespoon caster sugar.
• 2 tablespoons melted butter.
• 1/2 cup slivered almonds.
• To Serve:
• Icing Sugar for dusting.
• Softly whipped cream or yoghurt.

1. Grease 24cm round cake tin, and fully line tin with baking paper.
2. Preheat oven to180c.
3. Topping:
4. Combine all topping ingredients in bowl.
5. Cake:
6. Whisk eggs, sugar, cream lemon and lime zests and butter in large bowl.
7. Combine the dry ingredients and whisk into the egg mixture until smooth.
8. Pour into the tin and bake 30 mins.
9. Remove cake from oven.
10. Sprinkle topping on top of cake, but don't press in.
11. Return cake to oven
12. Bake cake for a further 20 mins.
13. (cover loosely with foil if browning too quickly)
14. Test cake with skewer to see if cooked.
15. Cool 15 minutes in tin
16. Remove from tin and cool completely on wire rack..
17. To Serve:
18. Dust with icing sugar and serve with cream or yoghurt.
19. Keeps 3-4 days in tin - tastes better the next day

eggs, caster sugar, cream, lemons, butter, ground almonds, salt, topping, caster sugar, butter, icing sugar

Taken from www.epicurious.com/recipes/member/views/lemon-lime-and-almond-cake-51245811 (may not work)