1. Line a cake tin with greased paper.
  2. Chop the nuts coarsely.
  3. Sieve the flour, salt and baking-powder.
  4. cream the butter and sugar until white.
  5. Beat in the eggs one at a time adding 1 teaspoonful of the sifted flour with each to prevent curdling.
  6. Stir in half the flour, nuts and essence.
  7. Mix thoroughly.
  8. Fold in remaining half of the flour.
  9. Pour the mixture into a prepared tin and bake in a moderate oven 355°F.

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