DUTCH BUTTER CAKE

Beat ½ lb. of margarine to a cream, add 6oz. castor sugar, a pinch of salt, ½ teaspoonful ground cinnamon, the yoke of 1 egg, and mix well. Add by degrees 10oz. of flour. Mix into a smooth paste and spread evenly in a flat shallow tin, lined with greased paper. Blanch and split 1oz. of almonds in halves and place evenly over the top. Beat up the white of the egg, and brush all over. Place in a moderate oven and bake for half an hour. It should be a golden brown. Cut into fingers while hot, but allow it to remain in the tin until it is cold.