This is yet another of my favourite easy cakes because it is straightforward and an all-in-one recipe. The result is soft and moist and it is a good way to use up left over ground almonds You can make it in advance and freeze the cake until you need it. I like to double the ingredients and make one large one or two smaller ones.
You will need: 100g butter, room temperature 50g soft brown sugar 4 eggs 100 g self raising flour 100 g ground almonds 1 tsp baking powder 4 tablespoons milk or plant based milk 1 tablespoon honey or agave 50g flaked almonds to coat the top pre-baking
Preheat oven to 1670 C. Grease a 20 cm cake tin.
Mix together the butter, sugar, eggs, flour, ground almonds baking powder, milk and honey in a large mixing bowl.
When the ingredients are mixed well together, spoon into a prepared tin and level the surface with the back of a spoon.
Sprinkle with almonds and bake for 45 minutes or until a skewer comes out clean.
Allow to cool in the tin then remove and if you wish dust with icing sugar.
I use baking ingredients by Lamb Brand