Preheat the oven to 160C/325F/gas mark 3 A Balmoral cake tin is a ribbed loaf-shaped tin about 25.5 cm (10 inches) long, and is available from specialist kitchen shops. If you don't own one,
Use a 900 ml (1 1/2 pint) loaf tin instead.
Grease the tin. Cream together the butter and the caster sugar until light and fluffy. Add a few drops of almond essence. Beat in the sour cream a little at a time. Fold in the ground almonds and flour with the milk. Spoon into the prepared tin and bake in the oven for 45-50 minutes or until risen and firm to the touch. Turn out on to a wire rack to cool.
Icing: To make the icing, cream the butter and icing sugar together and flavour with one or two drops of almond essence. Pipe down the centre of the cake, decorate with the almonds and dust lightly with icing sugar.
