Grandma Abson's Traditional Baking is all about simple and tasty baking, a legacy from my Grandma's time as a cook-housekeeper in Edwardian times and a lifetime of baking.
As I was growing up, I watched her bake and cook, and acquired her expertise and passion for baking. Now I'm sharing Grandma Abson's traditional baking with baking devotees who remember it first time around and a whole generation new to baking. Enjoy!
A square or round 21cm/8 inch cake tin lined with baking paper
How to bake …
Preheat the oven to 170C (160C
Fan), 325F/Mark 3. Cream the butter and
sugar until pale and fluffy. Beat in the eggs one at a time with a little
flour. Combine the remaining flour with the baking powder and sift into the
mixture. Using a metal spoon, fold in the flour and ground almonds. Spoon the mixture
into the cake tin. Scatter the flaked almonds over the top. Bake for 50-60
minutes until a cake skewer inserted into the centre comes out clean. Remove from
the oven and trickle the honey over the top of the warm cake, leave to cool in
the tin for 30 minutes before turning out onto a wire rack to cool completely.
Meryl says : This
cake keeps well for a week in an airtight tin.
This is a perfect cake to accompany a bowl of summer fruits. Many thanks to Bents Green WI for sharing this delicious recipe - it's getting a lot of 'likes'!
Don't forget to try more Yorkshire
Recipes from Grandma Abson's Traditional Baking ...