45 ml/3 tbsp butter, melted
350 g/12 oz/3 cups plain (all-purpose) flour
100 g/4 oz/0.5 cup caster (superfine) sugar
10 ml/2 tsp baking powder
2.5 ml/0.5 tsp salt
1 egg white
100 g/4 oz/1 cup almonds, chopped
Beat the egg in a bowl, then gradually
add the milk, almond essence and melted butter, beating all the time.
Add the flour, sugar, baking powder and salt and continue mixing until
smooth. Spoon in to a greased and lined 20 cm/8 in cake tin (pan).
Whisk the egg white until frothy, then brush generously over the top
of the cake and sprinkle with the almonds. Bake in a preheated oven at
220°C/425°F/gas mark 7 for 25 minutes until golden brown and springy
to the touch.