1.Preheat oven to 180°C/350°F. Grease a shallow 13.5cm x 24cm (5½-inch x 9½-inch) loaf pan; line base with baking paper.
2.Beat butter, sugar, eggs and rind in a small bowl with an electric mixer until light and fluffy. Stir in milk, ground almonds and sifted flour. Spread mixture into pan; smooth surface. Sprinkle with nuts.
3.Bake teacake about 35 minutes. Stand in pan 5 minutes; turn, top-side up, onto a wire rack to cool. Serve warm or at room temperature.
This teacake is best eaten the day it is made.Note