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175g/6oz caster sugar
50g/2oz ground almonds
300g/11oz self-raising flour
1⁄2 teaspoon salt
1 teaspoon baking powder
50g/2oz mixed peel, chopped
25g/1oz whole almonds,
blanched and split
• Preheat the oven to 240°C/475°F/Gas mark 9. Line a 20cm/8in cake
tin with greaseproof paper.
• Cream the butter and sugar until light and fluffy, then beat in the eggs,
one at a time, along with the ground almonds.
• Sift the flour with the salt and baking powder, and gradually add to the
creamed mixture along with the fruit and peel. Put the mixture in the
prepared cake tin, smooth over and lightly arrange the almonds on top.
• Put the cake in the centre of the oven. Immediately reduce the
temperature to 170°C/325°F/Gas mark 3, and bake for 11⁄2 hours until
the cake is firm and springs back at the touch. Allow to cool in the tin.
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