Amaretto Almond Cake

6 ounces/170 grams butter
6 ounces/170 grams caster sugar
3 eggs
3 ounces/85 grams ground almonds (freshly-ground whole nuts give good
flavor and texture)
3 ounces/85 grams self-raising flour
4 Tbsp Amaretto liqueur

Preheat the oven to 300 F (150 C). Cream the butter and sugar until light
and fluffy. Beat in the eggs and nuts, then fold in the flour. Scrape
into a lined 2 lb loaf tin and bake for 35-45 minutes until golden brown
and springy to the touch. Jab all over the top with a skewer and spoon
the Amaretto over. Leave to cool before taking out of the tin.