Ingredients:
175 g margarine, spread
200 g caster sugar
4 large eggs
125 g ground almonds
70 g plain flour
3 -4 drops almond essence
sliced almonds
icing sugar, to finish
Directions:
Pre-heat oven to 180C/350F/Gas No 4.
Blend Olivio and sugar until light and creamy.
Beat in the eggs one at a time.
Fold in ground almonds, flour and almond essence.
Place mixture in a greased and bottom lined 20cm (8 inch) cake tin.
Sprinkle with flaked almonds and bake for 1-1.25 hours (Mine actually only took about 50 minutes so keep an eye on it).
Cool on a wire rack, turn out and sprinkle with sieved icing sugar.
Servings: 12
Time preparation: 15 min.
Time total: 90 min.