Pre-heat oven to 180 C and line and prepare a cake tin.
This one will need baking parchment so make sure the tin is well lined with baking parchment!
Melt the butter gently and place in a large mixing bowl over a pan with simmering water.
In a separate bowl, beat the egg yolks with the sugar, the cardamom seeds and the lemon zest until it is creamy.
Add the liqueur and continue whisking until the texture is soft and creamy once again.
Now mix the butter into the sugar and yolk mixture until it is incorporated well.
In yet another bowl, whisk the egg whites until they from soft peaks and mix this into the egg yolk mixture really gently – and finally the nuts and the chocolate, bit by bit.
Should you find this mixture too runny, please add some more chopped almonds.
I have done this and it works well.
Pour into the cake tin and bake in the pre-heated oven for about an hour (sometimes more, sometimes less depending on your oven until a skewer comes out clean.
Allow it to cool slightly, sift the icing sugar over it until it is completely covered with the white icing sugar.