Amandelkoek (almond cake)

Instructions

1. Preheat the oven to 180 °C and butter a 22 cm round tin.
2. Cut the almond paste into pieces and beat it with the softened butter and sugar until you have a smooth cream.
3. Add the eggs one at a time, beating well between each addition.
4. Fold in the sifted flour, baking powder, lemon zest, almond extract and a pinch of salt.
5. Pour the batter into the tin, smooth the surface and sprinkle with flaked almonds if you like.
6. Bake for 35 to 40 minutes, until a skewer comes out dry and the top is golden.
7. Let it cool for ten minutes before turning out onto a rack.