Tunis Cake

Method

1. Heat the oven to 160C (fan 150C). Butter a 10 cm loose-bottomed round cake tin and line the base with a disc of baking parchment. Have all the cake ingredients at room temperature so the batter does not split.
2. Cream 30 g of softened butter with 30 g of caster sugar and a pinch of salt in a bowl with a wooden spoon or hand whisk for 3-4 minutes, until noticeably paler and light in texture.
3. Add 1 beaten egg in four or five additions, beating well between each so the mixture stays smooth, then beat in 0.5 tsp of finely grated lemon zest.
4. Sift in 40 g of self-raising flour, add 10 g of ground almonds and fold with a large metal spoon until just combined, then loosen with 1 tsp of milk to a soft dropping consistency. Scrape into the tin and level the top.