ALMOND CAKE

Eggs, milk and cream were plentiful in Cornwall in the Poldark era and were much used in the cooking of pies and cakes – including this one. When Verity came to see her cousin in the novel Ross Poldark (book one, chapter XI), he found her in the parlour. ‘I had to see you, Ross. You understand better than the others. I had to see you about Andrew.’ ‘Sit down,’ he said. ‘I’ll get you some ale and a slice of almond cake.’

175g (6oz) self-raising flour A pinch of salt

25g (1oz) ground almonds 25g (1oz) ground rice (try Tesco) 225g (8oz) butter ½tsp almond essence 225g (8oz) white sugar 4 eggs

Milk to mix

Whole blanched almonds, to decorate

Preheat the oven to 170°C/ fan 150°C/gas 3 and butter and line a deep 18cm cake tin with greaseproof paper. Mix the flour, salt, ground almonds and ground rice together. Cream the butter with the almond essence and sugar until pale and fluffy. Beat the eggs and then beat them into the butter and sugar a little at a time. Fold the dry ingredients into the mix, adding a little milk if needed to achieve a dropping consistency.

Put into the tin, level the top and bake for 1½-2 hours. Once cooled, remove from the tin. Decorate with whole blanched almonds to serve.