This is yummy and as ever easy, and freezable, IF you don’t eat it all! It is also great warmed up with ice cream for a fab pudding. It also take quite a few eggs and as my girls are laying well, despite being confined to barracks it is a good use of eggs.
150g self raising flour 150g ground almonds 350g unsalted butter - left out of fridge so soft 260g caster sugar 4 eggs 1tsp baking powder good few spoons of runny honey
As you can see I have made 2 cakes, so doubled the ingredients. The plan is to put one into the freezer.
set oven at 160oC Grease 24 cm cake tin, or 2 tins for smaller cakes and line with baking parchment In a mixer, add butter and sugar and wiz together to cream add eggs one at a time and wiz remove bowl from the mixer, add sieved flour, baking powder and ground almond and fold into mix pour into cake tins bake for 45/50 mins, or until when put a skewer into cake it comes out clean, It will take longer for 2 cakes whilst hot, pour honey on top and allow it to soak in.
Allow to cool…….. if you can ……….. or just eat!