Preheat the oven to 150C/300F/gas mark 2
Use a 20cm/8 inch deep round cake tin.
One of the great favourites. Be careful just to rest the almonds on top of the mixture before cooking so that they do not sink right into the cake mixture.
Grease and line the cake tin. Measure the butter and sugar into a bowl and cream together until light and fluffy. Beat in the sour cream a little at a time together with 2 tbs. of the flour. Fold in the remaining flour with the remaining ingredients until evenly blended. Turn into the prepared tin and level the top.
Arrange the split almonds gently on top of the mixture then bake in the oven for about 2 1/2 - 3 hours. Test that the cake with a warm knife inserted into the centre. If it comes out clean, the cake is cooked. Allow to cool in the tin for about 30 minutes, then turn out and finish cooling on a wire rack.
