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This is a variation on milk cake where I’ve added ground almonds for extra nuttiness and flavour. The butter can be melted in a microwave for 30-45 seconds.

Makes 16 pieces

75g ground almonds

200g milk powder

150g sugar, caster or granulated

The seeds of 5-7 cardamom pods, crushed (optional)

½ tsp ground cinnamon

100g unsalted butter, melted

3 medium sized eggs, beaten

Preparation:

Preheat the oven to 160C.

Mix together the ground almonds, milk powder, sugar, cardamom, if using, and cinnamon in a large mixing bowl. Add the butter and mix. Then tip in the eggs and stir to blend well. The mixture will look grainy.

Spread the mixture in a shallow 15-20cm/7-9 inch ovenproof dish and bake for 30-40 minutes until the surface looks golden brown. Test whether the cake is cooked through by piercing it with the tip of a knife or a skewer. It will come out clean if it’s cooked thoroughly.

Once the cake has cooled, cut the cake into even slices. Serve hot or cold with a cup of tea or coffee or after a meal. 1-2 pieces per person should be sufficient.