2 Grease a round springform pan (base measures 22cm). Roll out pastry on a sheet of baking paper until large enough to line base and side of prepared pan, allowing pastry to hang 2cm over edge of pan.

3 Beat butter and sugar in a small bowl with an electric mixer until light and fluffy. Add eggs, 1 at a time, beating until combined. Transfer mixture to a large bowl. Fold in flour, biscuits, chopped almonds, and essence. Spoon filling into prepared pan and spread evenly. Scatter flaked almonds over top of filling and then lift pastry over edge of cake.

4 Cook in a moderately hot oven (190C) for 1 1/4 hours until pastry is golden brown and cake is cooked when tested. Stand cake in pan for 15 minutes before transferring to a wire rack.

5 Serve cake warm or cold lightly dusted with sifted icing-sugar mixture.

Hint: If serving cake as a dessert, serve with double thick cream or ice-cream.