250g softened butter.
250g caster sugar
4 medium eggs.
250g self raising flour.
175g ground almonds.
3-4 tbsp milk.
20cm round tin lined.
Oven 160 Fan, 180C, Gas 4
Cream the butter and the caster sugar until light and fluffy
Add the eggs one at a time with a tablespoon of flour.
Fold in the flour, the ground almonds and the milk.
Pour into the prepared tin and bake for 1 to 1 and 1/4 hours or until the cake is firm in the centre and a skewer inserted into the cake comes out clean.
Cool in the tin for about 20 minutes then turn out onto a wire rack to cool completely.
The cake can be decorated anyway you like.
|This year I baked it in a pyrex bowl.|