Jean Graham For Weekend
Bring a taste of the TV show to your table with these recipes from Jean Graham, wife of Poldark author Winston
This sponge is delightfully moist with a grainy texture and makes for a wonderful afternoon treat
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.
Adapted from The Poldark Cookery Book by Jean M Graham, published by Macmillan, £9.99. To order a copy for £7.49, visit mailbookshop.co.uk or call 0844 571 0640, p&p is free on orders over £15. Offer valid until 01/10/2017.