| 250g butter |
|
Beat until light |
Pour batter into greased and lined 28cm cake tin. Bake in moderate oven 30 minutes, press on topping lightly, bake a further 40 minutes. Stand 10-20 minutes in tin, remove and turn upside down onto greaseproof paper to cool |
| 2 teaspoons lemon rind |
grated |
| 500g sugar |
|
Cream until fluffy |
| 6 eggs |
|
Beat in one at a time |
| 1 cup self-raising flour |
sift |
|
Stir in in two batches |
| 2 cups plain flour |
| 1/2 teaspoon bicarbonate of soda |
| 1 cup milk |
|
| 2 tablespoons lemon juice |
|
|
Stir in |
| 1/4 cup pistachios |
chop finely |
| 1/4 cup walnuts |
| 1/4 cup almonds |
| topping |
| 1/4 cup almonds |
|
chop coarsely |
| 1/4 cup pistachios |
| 1/4 cup sugar |
|
mix in |
|