Ingredients:to make an 8"/ 20cm sponge
4 oz / 100g butter or soft margarine
7 oz / 175g sugar
4 large eggs
7 oz / 175g ground almonds
1 teaspoon almond essence
Beat the sugar and eggs together until they double in volume.
Mix in the butter and then the ground almonds and almond essence.
Place the mixture in a greased 8" / 20cm sponge tin lined withnon-stick baking parchment.
gas mark 4 350°F 180°C
Bake for 30 to 45 minutes when the top should be golden brown andthe sides shrinking away from the tin.
Cool for ten minutes before turning out onto a wire tray.
When cold cover with a white icing and decorate with angelica stripsand glacé cherries.