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Weigh the flour and butter into a bowl and rub together.
Add the baking powder and caster sugar and mix well.
Line the base of the tin with non stick baking parchment.
Spoon the base mixture into the tin, spread to an even thickness and compact with the back of a spoon.
Place in the fridge until you are ready to add the frangipane topping.
Weigh the butter and sugar into a bowl and cream together using a wooden spoon.
Add the ground almonds, almond essence and egg and beat with an electric mixer for a couple of minutes.
Remove the cake tin from the fridge and spread the frangipane over the base to an even thickness.
Sprinkle the flaked almonds evenly over the frangipane.
Preheat the oven to 170C.
Bake in the centre of the oven, with a tray below the cake tin, until the centre of the cake is firm (around 30 minutes). Check after 25 minutes to avoid overcooking.