Grease and line an 8-inch cake tin. Prepare fruit and chop peel. Sieve the flour and salt. Cream butter and sugar and beat in one egg at a time. Mix in the flour, fruit, peel, lemon juice, and 1 ounce of chopped, blanched almonds. Put mixture into cake tin. Arrange remaining almonds on top and bake in a moderate oven for 2 hours or until firm to the touch.