Preparation: 25 min.
Baking time: 50-60 min.
Oven temperature: 180-200° C / 355-390° F
High edged ring mould approx. 1 1/2-2 liter / 2-3 pt
Can be frozen.
250 g [8,8 oz] butter
300 g [10,5 oz] sugar
A pinch of salt
3 drops of bitter almond essence
3 drops of lemon essence
250 g [8,8 oz] flour
100 g [3,5 oz] potato starch
3 teaspoons baking soda
200 g [7 oz] ground almonds
 Stir the butter soft and airy. Stir in the sugar, alternately with the eggs. Add salt and almond and lemon essence.
 Mix flour and baking powder and stir it into the butter mix. Then add ground almonds. If the dough seems too firm (depending on the size of the eggs), some milk or cream can be added. Hold a wooden box with a little dough about 20 cm / 8 inch over the bowl. If the dough falls heavily into the bowl, the consistency is right.
 Pour the dough into a greased and flour drizzled ring mould and bake as indicated.
 Vault the cake onto a grid and cool it at room temperature. The cake must not be exposed to draft!
 Sprinkle the cake with icing sugar before serving.