225g (8oz.) Butter
225g (8oz.) Caster Sugar
175g (6 oz.)Walnuts
280g (10 oz.) Ground Almonds
90g (3 oz.) Nibbed Almonds
3 Large Eggs
1 teaspoon Baking Powder
Grated Zest and Juice of two small lemons
3 teaspoons Ground Cardomum.
Chop or crush the walnuts as finely as you can.
If you haven’t been able to get ground cardomum you will have to bash some in their pods and grind the seeds yourself.

Bring the butter to room temperature, to soften it a little, and then beat with the sugar until the mixture becomes pale and light.
Stir in the ground walnuts, the ground and nibbed almonds and then the eggs, one at a time making sure one is well mixed in before adding another.
Then beat in the baking powder, lemon and cardomum.
Line a large flat baking tin with non-stick paper and spoon in the cake mixture.
Pre-heat the oven to Gas 3, 160C, 325F.

Cook at this temperature for 60 to 90 mts.
Check for with a fork or skewer to make sure the batter is cooked.
Leave it cool in the tin and then on a wire tray.

Excellent with some crème fraiche and with a dark chocolate sauce for party occasions. It is very crumbley but delicious.