Preheat the oven to 160C/325F/gas mark 3
Use a 15cm/6 inch cake tin.
Grease and line the cake tin. In a mixing bowl, cream the butter with the sugar until light and fluffy. Sift together the flour and baking powder. In a measuring jug beat the sour cream with the milk.
Add the dry ingredients to the creamed mixture in 3 parts, alternately with the sour cream and milk mixture. Beat well after each addition. Lightly stir in the almond essence and the flaked almonds. Spoon lightly into the prepared tin and bake for 1 1/4 to 1 1/2 hours until cooked through and firm to the touch. Cool on a wire rack.
