Nothing very trendy or sexy here. We thought maybe time had moved on. But we were so wrong. This cake has a charm all of its own, top votes from tasters and fits the bill for everything – packed lunches, picnics or just a little treat with a cup of tea or coffee.
|275g self-raising flour|
|1 rounded teaspoon baking powder|
|225g spreadable butter|
|225g caster sugar|
|4 large eggs|
|a few drops almond extract|
|110g mixed dried fruit|
|25g natural glacé cherries, sliced|
|1½ level tablespoons demerara sugar|
|50g flaked almonds|
|Pre-heat the oven to 180°C, gas mark 4|
|Oven temperatures and Conversions|
|Click here for information|
|Equipment: A buttered Delia Online oblong tin 20cm x 26cm, 4cm deep, with a liner, or similar|
This recipe is from Delia's Cakes
First of all sift the flour and baking powder into a roomy mixing bowl, lifting the sieve quite high to give the flour a good airing as it goes down. Then simply add the butter, caster sugar, eggs and almond extract.
Now, using an electric hand whisk, combine them for about 1 minute until you have a smooth creamy consistency.
Next fold in the dried fruits and cherries.
Spoon the mixture into the prepared tin, spreading it out evenly with the back of a tablespoon, then sprinkle the surface of the cake with the demerara sugar and flaked almonds and bake near the centre of the oven for about 40–50 minutes or until the centre feels springy to the touch.
Leave in the tin to cool for 10 minutes before turning out.
Store in an airtight tin. Serve cut into squares.
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If I had a pound for every... goes the old cliche. So here it goes again. If only I had a pound for everyone who has praised this cake, rich pickings! Although it is made here with butter and lard, you could make it with spreadable butter.
I think these twice-baked, very crisp biscuits are great for children to make and eat. After that, the adults in true Italian fashion sit down with a glass of chilled Vin Santo, and dip them into it before each bite.
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