This recipe is best with
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
Instructions
- 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.
- 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.
- 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.
- Cool cake in the tin for 5 to 10 minutes. Turn out onto a wire rack to cool completely.
