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.