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.

Happy Christmas.

The tree has been decorated.

The Vegetarians have been sorted.

Vegetarian Christmas Pies from the BBC Good Food Magazine.

Chestnut and Cashew Nut Roast.

Sage and Onion Rolls.

Lots of  lovely treats have been baked.

Christmas Muffins.

Gingerbread Muffins.

Chocolate Truffles.

The Christmas cakes have been iced.

Almond Sponge

The cranberry sauce.

Thank you Nicola over on Simply Homemade.

I have been to the allotment and collected some of the Vegetables.

The last few carrots and some tiny parsnips.

lovely sprouts.

I got to the Christmas Market in Georges Dock to have a go on the Carousel.

All that is left to do is to is to Thank everyone who has dropped by and to wish you all a very Happy Christmas.

Christmas Work Night.

We had our Christmas work night last night in the Flower Club. There was some lovely Christmas arrangements made. It's also a great chance to talk to club members.

Cinnamon Cookies

This is 1 of my favourite cookie recipes. It comes from Julia Parsons book A slice of Cherry Pie.

100g softened butter,
100g caster sugar.
1 large egg.
250g plain flour..
1 teaspoon cinnamon.

Oven 180C, Fan 160C, Gas mark 4.

 Cream the butter and the sugar together until light and fluffy.
 Add the egg a bit at a time until all mixed in.
Sieve in the flour and cinnamon and mix by hand to form a dough.

 Wrap in cling film and chill in the fridge for at least a half an hour.

Roll out on a well floured surface. it is a sticky dough. and cut to whatever shape you like.

Bake for 10 minutes, they should be golden around the edges.

Leave to cool.

Decorating.

 Roll out the Fondant icing and cut out with the same cookie cutter you used for the dough.

 Wet the back if the icing and stick to the cookie. Making a total mess of the kitchen is optional but fun.

Add sparkles and glitter.

Enjoy.