Makes: 12 slices
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Preheat the oven to 160°C, gas mark 3. Butter and line the base and sides of a 900g loaf tin with baking parchment.
Tip the flour and ground almonds into a bowl and add the butter, sugar, eggs, almond essence and milk. Beat with a hand-held electric whisk for 2-3 minutes, until the mixture is light and fluffy.
Spoon half the cake mixture into the tin, then spoon the jam fairly evenly over the top. Cover with the remaining cake mixture, then swirl the jam lightly through the mixture using a skewer. Smooth the top, then scatter the flaked almonds over and bake for 1-1¼ hours until firm to the touch. Leave to stand in the tin for 10 minutes, then remove and cool completely on a wire rack.
Serve the cake on its own for afternoon tea, or as dessert with a generous helping of creme fraiche.
Typical values per item when made using specific products in recipe
Energy | 1,283kJ/ 307kcals |
|---|---|
Fat | 19.2g |
Saturated Fat | 8.4g |
Carbohydrates | 28.6g |
Sugars | 18.5g |
Fibre | 1.5g |
Protein | 4.9g |
Salt | 0.4g |
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