40g butter, chilled, cubed
1/4 cup plain flour
1/4 cup demerara sugar
1 lemon, rind finely grated
1 cup caster sugar
2 1/2 teaspoons ground cardamom
125g butter, softened
300ml carton cream
2 1/2 cups self-raising flour
1/2 cup flaked almonds
1. Preheat oven to 180°C. Grease and line a 7cm deep, 10cm x 21cm (base) loaf pan, allowing a 5cm paper overhang.
Rub butter into flour to resemble fine breadcrumbs. Add demerara sugar and lemon rind. Mix well. Set aside.
2. Make base: Process eggs, sugar and cardamom until combined. Add butter. Process until smooth. Add cream and flour. Pulse until combined. Spoon into pan.
3. Sprinkle almonds over cake, pressing in with your fingertips. Sprinkle with lemon rind mixture. Bake for 1 hour or until a skewer inserted into the centre comes out clean. Stand for 5 minutes in pan. Use baking paper overhang to lift cake onto a wire rack to cool. Slice and serve