The method for making this almond loaf cake is similar to that used to make madeleines. It was actually when attempting to make madeleines that I came up with this recipe. My boys love it and one cake never lasts more than a day.
Plain flour can also be used but the egg and sugar will have to be mixed for a lot longer, until it is thick, in order to add as much air as possible to the mix. The tin was lightly greased to keep the lining in place.
Massively plain and not sweet enough. It was much better when covered with a rhum glaze made of butter, sugar and rhum. I almost tempted to skip the half-an-hour coll down, which turned out to be very important - the batter consistency changed to more dense. It looked nice after baking, just very very plain. - 28 Jan 2018