Almond Cake Recipe

100 g/4 oz butter or margarine, softened
225 g/8 oz/1 cup soft brown sugar

2 eggs, lightly beaten
175 g/6 oz plain (all-purpose) flour
2.5 ml bicarbonate of soda (baking soda)
1.5 ml baking powder
A pinch of salt
120 ml/4 fl oz/1 cup plain yoghurt

5 ml/1 tsp almond essence (extract)

Method:

Beat together the butter and sugar until light and fluffy. Gradually beat in the eggs, then fold in the flour, bicarbonate of soda, baking powder and salt. Stir in the yoghurt and almond essence. Spoon the mixture into a greased and lined 20 cm/8 in cake tin (pan) and bake in a preheated oven at 180°C/350°F/gas mark 4 for 1 hour until golden brown and springy to the touch. Leave to cool in the tin for 10 minutes before turning out on to a wire rack to finish cooling.