Walnut or Groundnut Cake

Preheat oven to 350°F (175°C) and grease a 7-8 inch round cake tin with butter, then dust lightly with flour.

Coarsely chop the walnuts (or roasted groundnuts) into small pieces, reserving about 1 tablespoon for garnish if desired.

Cream together the butter and castor sugar in a mixing bowl, beating until light and fluffy, approximately 3-4 minutes.

Add the eggs one at a time to the butter mixture, beating well after each addition to fully incorporate.

Sift the flour, baking powder, and salt together in a separate bowl.

Fold the flour mixture gently into the egg and butter mixture using a spatula, stirring until just combined and no lumps remain.

Fold in the chopped walnuts (or groundnuts) and vanilla extract until evenly distributed throughout the batter.

Pour the batter into the prepared cake tin and smooth the top with a spatula.

Bake in the preheated oven for 35 minutes, or until a skewer inserted into the center comes out clean.

Remove the cake from the oven and allow it to cool in the tin for 5 minutes, then turn out onto a wire rack to cool completely.