The following recipe was devised before accurate scales were around and “a cup of this and a spoon of that” was the norm. It was given to me when I was first married by a very elderly lady who said that it had been in her family “for years my dear”. If I want to make a large cake, I use a large cup and just add a little more ground almonds. Leave the cake, pictured below, wrapped in foil for a few days after baking and it will develop a wonderful sticky top.
Ingredients 1 cup oil 1 cup honey 1 cup granulated sugar 1 cup cold tea 3 cups self-raising flour 100g ground almonds 3 eggs, separated, the whites whisked lightly 1 tsp bicarbonate of soda 1 tsp baking powder 1 tsp ginger
Method
1 Grease and line an oblong tin, approx 10in x 8in
2 Mix all the ingredients together, except for the egg whites, which should be folded in
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3 Bake for 1½ hours at 160C/gas mark 3