|Plain flour||10 Ounce (300 Gram)|
|Baking powder||2 Teaspoon|
|Ground almonds||2 Ounce (55 Grams)|
|Softened butter||8 Ounce (225 Grams)|
|Sugar||7 Ounce (220 Grams)|
|Fresh orange juice||5 Fluid Ounce (150 Milliliter)|
|Whole blanched almonds||2 Ounce (55 Grams)|
|Sesame seeds||1 Tablespoon|
Sift the flour and baking powder into a basin and stir in the ground almonds.
In another bowl cream together the butter and sugar until light and fluffy.
Then beat in the eggs one at a time using an electric mixer.
Fold in the flour mixture alternating with the orange juice until evenly mixed together.
Prepare a 23 cm - 9" square cake tin and line with greased paper.
Spoon the mixture into this tin and even out the surface.
Arrange the whole blanched almonds over the top and sprinkle the sesame seeds.
Bake in the centre of the oven for almost 55 minutes.
Take out of the oven and leave to cool for 5 minutes, then remove from the tin and peel of the paper.
Cut into diamond shapes.