Christmas cake

Start by preheating your oven to 160°C (140°C fan/gas mark 3). Line the base and sides of a 20 cm round, 7 1/2 cm deep cake tin. In a large bowl, beat the butter and muscovado sugar with an electric hand mixer for 1 to 2 minutes until the mixture is very creamy and pale, making sure to scrape down the sides of the bowl halfway through. Stir in a spoonful of the plain flour, then alternately add the beaten eggs and the remaining flour, about a quarter at a time, beating well with a wooden spoon after each addition. Finally, stir in the ground almonds.