To quote Josh “for generations families have handed down recipes, now we switch to handing down wordpress database backups” This cake was made often by my mother, and I have the recipe on a tatty bit of paper in her handwriting. I am now handing it down in this new fangled way.
It is a perfect cake to have around as it isn’t overly sweet, and is wonderfully moist. If you are feeling indulgent a slice spread with butter is delicious, and it goes rather well with cherry jam too. It is good with a cup of tea, in a lunch box, and warmed in the microwave and covered in hot, creamy custard.
This cake also makes a lovely base for a trifle, mind you so does shop bought jam swiss roll, and you don’t have to make everything from scratch.
- 5 oz plain flour
- 2 teas baking powder level measure
- 6 oz butter soft
- 6 oz caster sugar
- 4 oz ground almonds
- 3 large eggs
- 0.5 teas almond extract natural
- 2 tbs milk
- Line a 2lb loaf tin, and preheat oven to 160C/325F/gas mark 3
- Place all the ingredients in a bowl and beat until smooth. This will only take 2 minutes with a hand mixer, a little longer with a wooden spoon.
- Spoon into the prepared tin and smooth level. Bake for 1 hour, or until golden and well risen. Cool on a rack before storing in an airtight container. Leave for 24 hours before cutting.