Preheat oven at 180°C.

1.  Beat together the butter and the sugar in a blender and gradually add the almonds while continuing to mix.

2.  Add the eggs one by one and when the mixture is fluffy transfer it to a bowl.

3.  Add the flour and mix with a wooden spoon.

4.  Allow the mixture to stand for 1 hour in the fridge.

5.  Grease and flour a cake tin and pour in the mixture.

6.  Bake at 180°C for ½ an hour.

7.  Allow the cake to cool and then sprinkle with the icing sugar.

• The cake can be stored in the fridge for about 1 week.