| 8 oz butter, or, 6 oz butter / 2 oz margarine 4 oz ground almonds 5 large new laid eggs
| 6 oz plain flour1 sml spn almond, or, Ratafia essence
| 8 oz caster sugar1 level tsp baking powder Whole blanched almonds |
- Cream the butter and sugar thoroughly until they are almost white.
- Whisk the eggs and add a little at a time to the creamed mixture.
- Sift the flour and baking powder together, mix with the ground almonds and then fold into the creamed mixture carefully.
- Add the essence, stirring in thoroughly.
- Bake in a prepared 9” pie dish or tin on the lower middle shelf of a preheated oven at 380F (gas mark 5) for 1 ½ hours.
- Leave to cool in the tin for 20 minutes before cooling on wire rack.
- When cake is quite cold, ice with chocolate glacé icing – using malted plain chocolate with icing sugar, rather than cocoa powder – and smooth with a palette knife dipped in hot water.
- Decorate with whole blanched almonds, plain or toasted. And a nut of butter will keep the icing shining.
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