Instructions: Place eggs, sour cream, sugar and almond essence in a large bowl and mix until combined.

Sift flour with bicarbonate of soda, salt and spices and add gradually to egg mixture, beating until batter is smooth.

Pour into a greased 23 cm ring tin that has been dusted with sugar.

Bake in a moderate oven 180C (350F) for 1 1/4 hours or until a skewer inserted into the centre comes out clean.

Leave in tin for 10 minutes before turning out to cool on a wire rack.

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