Friday, December 30, 2011

Almond Sponge

My Mother-in Law gave me this recipe years ago. It is the one I use for most of my Birthday cake and any other occasion I need a cake that will keep for up to a week. The almonds keep it moist and it can be doubled if you need a bigger cake. 

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.


6 comments:

  1. you've explained it so well! cake looks amazing!
    -
    Kavi
    (Edible Entertainment)
    Ongoing events:
    Jingle All The Way &
    Microwave Easy Cooking

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  2. Wow I love it.

    I am so going to make this with nephews and nieces, can be decorated any way you say - mmmmm this has got me thinking, though I do like the characters feet sticking up in the air. I will have to think of something different.

    Happy new Year to you x

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  3. The tried and tested recipes are always the best. Baking it in a Pyrex bowl has given it a great shape.

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  4. That sponge sounds delicious.
    And happy New Year!

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  5. It looks deliciously moist. I love recipes that are passed down through families.

    Happy New Year.

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  6. I love anything with almonds in it must try your recipe, I have not checked our rhubarb as pigs are in Veg garden turning over soil lets just say they are doing a great job!

    Take care

    Denise xxxxx

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