First, cream A. Add eggs one by one. Whisk to mix. Keep aside.
Next, combine ingredients in B and mix well.
Finally, combine and whisk A and B until everything is well incorporated.
Pour batter into a greased and lined square cake tin (cover the base of a cake tin with a parchment paper leaving two sides overhang). Bake at 170C for 1 hour and 30 minutes.
Leave cake to completely set and cool for few hours before cutting. It may appear too soft but will definitely firm up once cooled. Use a plastic knife or lightly greased knife to slice (grease knife with butter). Perfect treat for tea time.
