Almond and Peel Cake

This is a delicious, moist and light cake which is quick and easy to make.

Ingredients

  • 4 oz butter (110 g)
  • 5 oz caster sugar (150 g)
  • 3 eggs – lightly beaten
  • 3 oz ground almonds (75 g)
  • oz plain flour (40 g)
  • ½ teaspoon vanilla essence
  • 2 oz candied peel (50 g)
  • demerara sugar to sprinkle on top

Method

Grease and flour a fairly deep 7 in (18 cm) sandwich tin. Put a disc of greaseproof paper in the bottom. Cream the butter and sugar and the vanilla essence in a bowl until light and fluffy. Add the eggs and the ground almonds alternately. Beat well. Dust the peel with a little flour and stir lightly into the mixture. Fold in the flour with a metal spoon. Turn mixture into the tin, smooth top and sprinkle with demerara sugar. Bake in the centre of a pre-heated oven Gas 4 (350°F/180°C) for 45–50 minutes. Cool in the tin before turning out – if necessary loosen sides with a knife. I usually stick a few flaked almonds into the top of the cake to decorate.

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