This is recipe I use , which has Groundf Almonds as an ingredient which helps to keep the cake moist
10 ounces of UNSALTED BUTTER
10 ounces of CASTER SUGAR
10 Oounces of SELF RAISING FLOUR
5 LARGE EGGS
71/2 ounces of GROUND ALMONDS
3 Tablespoons of COLD WATER
Cook at 160 - 180
Until risen and golden colour and surface springs back on touching