Preheat the oven to 180oC/350oF/Gas
4. Grease a 23cm square cake tin, line with greaseproof paper and grease
Sift together the flour and baking
powder and stir in the ground almonds.
Cream the butter and sugar until light
and fluffy. Beat in the eggs, 1 at a time. Fold in the flour mixture,
alternating with the orange juice.
Spoon the mixture into the cake tin.
Arrange the blanched almonds on top, then sprinkle over the sesame
seeds. Bake for 50 minutes, or until a skewer inserted in the centre
comes out clean. Leave in the tin for 5 minutes, then turn out on to a
wire rack and peel off the lining paper. Sprinkle with caster sugar