• Prep Time 20 minutes
  • Cook Time 30 minutes
  • Serving For 4 people
  • Difficulty Normal
This recipe is best with
Anchor Salted Butter

Recipe Ingredient

  • 175g butter
  • 125g castor sugar
  • 1/2 tsp vanilla essence
  • 3 eggs
  • 75g ground almonds
  • A handful of almond flakes
  • Sift:
  • 150g plain flour
  • 1 tsp baking powder
  • 1 tbsp rum
  • 2 tbsp UHT milk


  1. Preheat oven to 180°C. Grease, line and grease again a 20cm x 8cm x 7.5cm (8in x 3.5in x 3in) loaf tin. Cream butter and sugar. Add essence and eggs, one at a time; beat well after each addition. Add ground almonds and mix.
  2. Fold in flour gradually, then stir in rum and milk and blend. Turn out batter into the prepared loaf tin. Sprinkle almond flakes over batter and bake in a preheated oven at 180°C for 10 minutes.
  3. Reduce temperature to 170°C and continue to bake for 35 to 40 minutes or until cake is cooked when tested with a wooden skewer.
  4. Cool cake in the tin for 5 to 10 minutes. Turn out onto a wire rack to cool completely.
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