Almond cake

May was busy with the lead-up to the wedding, and June was occupied by the actual wedding and the honeymoon, so not much was baked by me during that period. Back in action now though; been making basics – bread, cookies – but nothing new, so no posts, until this weekend. I’m currently experimenting with croisssants, which might make a post if they succeed. In the meantime, he’s something a bit simpler.

This Almond cake recipe is from the Complete Traditional Recipe Book, by Sarah Edington. It’s one of a series of wonderful collections of old recipes published by the National Trust. Of this recipe, Edington says “This is in the tradition of 18th century plain cakes,” though plain of course doesn’t mean boring or unpleasant! It’s basic, but rather delicious.

225g butter
225g sugar
4 eggs
1t almond essence
225g plain flour
1t baking powder
50g ground almonds
25g flaked almonds

1 25cm (8in) tin, greased and lined.
Oven 160C (140C fan).

Cream together the butter and sugar until light.
Beat in the eggs one at a time, then beat in the almond essence.
Sieve the flour and baking powder onto the mixture, and fold in.
Fold in the ground almonds.
spoon the mixture into the tin, then scatter the flaked almonds over the top.
Bake for one and half hours – though I did mine for slightly less, and it was well cooked.
Cool on a wire tray.