8 oz self rising flour
1 teasp ground cardomom
4 oz butter
4 oz caster suger
1 lemon
1 egg
2 tbsp milk
1 oz flaked almonds
1/2 teaspground cinnamon

method;
Preheat the oven for 350 F.
Sift flour and cardomom in to a large bowl.
Rub in the butter till mixture resembles fine
bread crumbs.Stir in all but 1 teasp of suger.
Grate the lemon rind and squeeze out the juice.
Add both to bowl with the egg.Gradually mix
ingredients,adding enough milk to give a soft
consistency that wont drop unless flicked from
the spoon.
Put mixture in to greased 7 inch round pan.
mix together cinnamon,aimonds,reserved suger
and sprinkle over cake.
Bake for 1-1 1/2 hours till cake come away
from the sides.
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