Sometimes the simplest bakes are the best – enjoy this one with a cuppa, or pair with fresh berries and a drizzle of cream
- Serves: 10 persons
- 200g salted butter, softened, plus extra for the tin
- 200g golden caster sugar
- 1tsp almond extract
- 175g self-raising flour
- ½tsp baking powder
- 50g ground almonds
- 1tbsp milk
- 20g flaked almonds
Step 1Heat the oven to 180C/160C fan/gas 4. Butter a 20cm springform cake tin and line with baking paper. Beat the butter and sugar together in a large bowl using an electric whisk until pale and fluffy. Add the eggs, one at a time, beating well between each addition. Beat in the almond extract.
Step 2Briefly fold in the flour, baking powder, ground almonds and milk until you have a thick batter that falls off the spoon. Scrape into the prepared tin and level the surface using a spatula. Scatter over the flaked almonds. Bake for 45-50 mins or until risen and golden, and a skewer inserted into the middle comes out clean. Transfer to a wire rack and leave to cool completely.