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