Butter cake with hazelnuts, almonds and walnuts

Serves 10

120g butter at room temperature
1 cup (200 g ) sugar
3 eggs
21/2 cups (300 g ) flour
pinch of salt
3 teaspoons baking powder
3/4 cup ( 190 ml) milk
3 drops almond essence
50g walnuts, chopped
50g almonds, chopped
60g hazelnuts, chopped

Whip butter and sugar with electric mixer until creamy.
Add the eggs, one at a time, beating vigorously after each addition.

Sift together flour, salt and baking powder and fold in, alternating with milk and almond essence.
Stir in all the nuts, mixed.
Pour the batter into a well greased and floured loaf tin.

Bake in moderate oven for approx. 40 minutes or until golden brown and tested with a skewer.
Remove from oven and cool for some minutes before turning out.