How about this for easy and tasty. Mixed in TMX, started in frying pan and finished off in the oven.
You do need a 20cm non stick pan with a handle that will go in the oven. This is adapted to TMX from David Herbert's Best Home Cooking.
Serves 6 to 8
Set oven 190 FF
30 g butter
120 g caster sugar.
45g ground Almonds
120 g cream
zest and juice of 1 large lemon.
45 g of flaked almonds.
Icing sugar for dusting.
Place butter in non stick pan over medium heat.
Place in TMX bowl, eggs, sugar, cream , salt , ground Almonds and lemon rind and juice.
Mix 10 seconds speed 7.
Add flaked almonds, mix 5 seconds speed 7.
When butter is bubbling tip mixture into pan and cook until the edges are set.
Place in oven and bake 15 minutes. ( the top should be brown.)
Remove from oven and allow to cool.
Using a spatula carefully loosen the edges and turn on to a fine mesh cake rack. Then turn onto serving plate.
Dust with icing sugar.