So easy, and such a show stopper !
200g almonds with skin on
250g caster sugar
150g plain flour
2tsp baking powder
100g whole milk
Preheat the oven to 180c/350f or gas mark 4. Grease and line a 750g loaf tin. If oyu are using fruit lay this at the bottom of the tray and sprinkle demerera sugar on it. (Plums, apples and pears all work well)
First grind the almonds in a food processor until they are fully ground. This is an essential step to making this cake.
Cream the butter and sugar until light and fluffy. You can do this by hand or in a kitchenaid with the paddle attachment.
Add the eggs 1 at a time and mix for 4 minutes between each addition. Do time it.
Add the flour and baking powder to the ground almonds, and fold this into the butter, sugar and egg mixture.
Pour the mixture into the tin and bake for one hour, but check after 50 minutes. Leave too cool for 15 minutes in the tin and then gently turn out onto a wire rack to cool. If you want to add some pink icing, we used leftover rhubarb juice from a previous batch to make the pink icing, do this once the cake has cooled completely.