A slightly heavy, moist cake, Sherry and Almond Cake has a rich taste and will keep well. Serve in small wedges with tea or coffee.
8 oz. plus
1 teaspoon butter
4 oz. plus
1 tablespoon flour
1 teaspoon baking powder
8 oz. castor sugar
4 large eggs
4 oz. ground almonds
2 oz. slivered almonds
3 fl. oz. sweet sherry
2 tablespoons chopped blanched almonds
Preheat the oven to moderate 350 F (Gas Mark 4, 180 C). Using the teaspoon of butter, grease a 9-inch round cake tin.
Sprinkle the inside of the tin with the tablespoon of flour, tipping and rotating the tin to coat the bottom and sides evenly. Knock out any excess flour and set the tin aside.
Sift the remaining flour and the baking powder into a medium-sized mixing bowl. Set aside.
In a large mixing bowl, using a wooden spoon, cream the remaining butter and the sugar together until the mixture is soft and creamy. Beat in the eggs, one at a time, adding a tablespoon of the flour mixture with each egg. Using a metal spoon, fold in the remaining flour and the ground almonds. Fold in the slivered almonds and stir in the sherry.
Spoon the batter into the prepared cake tin and smooth the top over with the back of the spoon. Sprinkle the chopped almonds over the top of the batter.
Place the tin in the centre of the oven and bake for 45 to 50 minutes or until a skewer’ inserted into the centre of the cake comes out clean.
Remove the tin from the oven. Leave the cake to cool in the tin for 5 minutes, then turn it out on to a wire rack to cool completely before serving.