Super eggy almond cake

I have a love-hate relationship with Nigella Lawson's recipes.  Some of them are absolutely fail-proof, while others I have never managed to get to work.  The good thing about her recipes (the ones that work) is that they are super simple and easily modified.

This is an adaptation of Nigella's "Damp Lemon and Almond Cake"; mostly because I didn't have enough almond meal or a spare couple of lemons.  It will end up a little drier than the original because of the lower almond meal content, but it is lovely all the same.  Due to the large number of eggs it ends up as a very rich cake without being overly sweet.

Super Eggy Almond Cake

225 g butter (just under a cup - feel free to live dangerously and add a full cup)
225 g white sugar
4 large eggs
150 g plain flour
225 g ground almonds
1/4 of a cup milk
1 teaspoon almond extract (less or more according to taste)
1/4 of a cup white chocolate chips

Preheat oven at 180 C (350 F)
Grease either a loaf pan or a round cake tin
Cream butter and sugar
Add eggs alternately with dry ingredients, incorperating well between each egg
Add milk and almond extract before the last of the dry ingredients
Stir through the white chocolate chips and pour into prepared tin; the batter will be very thick, so don't forget to smooth the top before it goes into the oven
Bake for about an hour (50 to 70 minutes, depending on your oven), until the cake is firm to the touch and a skewer comes out clean
Be prepared to loosely cover the cake about 30 mins through to stop it from browning too much (my oven is notoriously awful, so I ended up over-browning my cake)
Once done, leave in the tin for about 5-10 minutes before turning out, and cool completely before slicing

This is a super moist cake, so it will break apart and crack if you take it out of the pan too soon.  Patience!