225 g/8 oz/1 cup butter or margarine,
225 g/8 oz/1 cup caster (superfine) sugar
3 eggs, beaten
100 g/4 oz/1 cup plain (all-purpose) flour
75 g/3 oz/0.75 cup self-raising (self-rising) flour
75 g/3 oz/0.75 cup ground rice
2.5 ml/0.5 tsp almond essence (extract)
Cream together the butter or margarine
and sugar until light and fluffy. Beat in the eggs a little at a time.
Fold in the flours and ground rice and stir in the almond essence.
Spoon into a greased and lined 20 cm/8 in cake tin (pan) and bake in a
preheated oven at 150°C/300°F/gas mark 2 for 1.25 hours until springy
to the touch. Cool in the tin for 10 minutes before turning out on to
a wire rack to finish cooling.