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This is one of those lovely moist cakes that is
improved for keeping, wrapped in foil, for a day or two.
An electric whisk will help, but elbow grease and a wooden spoon do
just as well.
You’ll need an 8 -9 inch (21-23 cm) spring-sided cake tin - line the
bottom with greaseproof paper or silicone parchment.
Preheat oven to 180 ºC Gas mark 4.
9 ozs (225g) soft salted butter
9 ozs (225g) caster sugar
4 large eggs
2 ozs (50g) plain flour
9 ozs (225g) ground almonds
½ teaspoon almond essence
zest and juice from 2 lemons
Cream butter and sugar till almost white.
Beat in the eggs, one at a time, adding a quarter of the flour
between each one
Add the almond essence, lemon juice and zest.
Gently stir in the almonds.
Pour mixture in the tin & bake for about an hour or till a skewer
comes out clean.
This is a very wet mix – after 30 minutes cover the top of the cake
with foil if it looks like it’s burning
Take cake out, let it stand in tin for 5 minutes, then turn out and
leave till cool.
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