Name: Almond cake
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 10
Ingredients: 200g salted butter, softened, plus extra for the tin; 200g golden caster sugar; 4 eggs; 1 tsp almond extract; 175g self-raising flour; ½ tsp baking powder; 50g ground almonds; 1 tbsp milk; 20g flaked almonds

A round almond cake topped with almonds on a pale pink cake stand

200g salted butter
softened, plus extra for the tin
200g golden caster sugar
4 eggs
1 tsp almond extract
175g self-raising flour
½ tsp baking powder
50g ground almonds
1 tbsp milk
20g flaked almonds

Method

step 1
Heat 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 2
Briefly 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.