Almond cake

  • Total Time

    1h 20m
    • Prep Time

      20m
    • Bake Time

      1h 0m
  • Serves

    6


There’s something special about Baking Mad’s almond cake recipe that guarantees a delicious moist and extremely moreish afternoon treat.

Method

  1. Preheat the oven to 180°C (160°C fan / gas mark 4). Grease and line the base of a 15cm round cake tin.

  2. Beat the butter and sugar until light and creamy. Add the egg yolks one at a time and stir in with the almond extract. Beat well.

  3. Sieve in the self-raising flour and ground almonds and mix gently. Beat the egg whites in a clean, grease-free bowl until very stiff and then fold into the mixture.

  4. Bake for 50–60 minutes or until a skewer inserted into the cake comes out clean.

Let's Bake

The easiest way to follow a recipe

Reviews

  1. 5 star rating

    This is the first almond sponge I've ever made and it was honestly delicious. I baked two and sandwiched them filled with blackberry jam and almond buttercream. Absolutely delicious. I did take some of the advice of other reviews though and only used 100g sugar not 150g.

  2. 5 star rating

    Tried it it was NICE but was wondering why don't need baking powder.?

  3. 5 star rating

    Baked it this weekend and everyone loved it. Used margerine instead of butter and 100g golden caster sugar instead of 150. Tasted just right.

  4. 5 star rating

    Cake turned out fantastic and tasted great.Never used the almond extract as didn’t have any.I did put almond flakes on top and next time I will put some inside cake.

  5. 5 star rating

    Im giving it 5 stars for the simplicity of the recipe and method. Loved it. Unfortunitely, mine flopped!😣. Still, it tasted nice n the kids n hubby loved it. So that's always a plus. 😉😉

  6. 5 star rating

    Try stirring through a handful of blueberries before putting mixture in tin. Absolutely delicious.
    During lockdown made with salted butter, and roughly chopped flaked almonds and it worked just fine.

  7. 5 star rating

    A really lush cake 😋 I’v e already made 3 😆 definitely ready in 40 mins and will be making lots more 😋😋😋😋😋

  8. 5 star rating

    It was lovely would be helpful to have know When to sprinkle on the almonds

  9. 4 star rating

    Taste is good but butter is more than total flour and also almond oozes out oil so it very heavy inside looks very oily.

  10. 5 star rating

    This cake is delicious my partner made it in lockdown i am now going to create it this week as we loved it.

  11. 5 star rating

    Lovely cake I added ground cinnamon instead of almond essence, and toasted almonds on top. I cooked 40 mins 160 fan. Served with ice cream and single cream. Delicious 😋

  12. 5 star rating

    Tried this with what I had in the cupboards i.e. coconut flour, probably needed 45 minutes and was very moist.

  13. 5 star rating

    Lovely light, moist cake, a new favourite in our house!
    I made it in a 2lb loaf tin & sprinkled the top with flaked almonds before baking. Making it for the 2nd time, I cut down on the amount of sugar as we found the first one a bit sweet for our taste. Also, I have a fan oven but needed to cook it a little longer than the recipe says.

  14. 5 star rating

    Delicious! One of my favourites from now on! It did take the full 60mins to cook. Tried to see if it was cooked at 45 mins but definitely was not. Really moist and good flavour of almond throughout. I used flakes on the top for mine.

  15. 5 star rating

    Delicious! One of my favourites from now on! It did take the full 60mins to cook. Tried to see if it was cooked at 45 mins but definitely was not. Really moist and good flavour of almond throughout. I used flakes on the top for mine.

  16. 2 star rating

    Mine didn’t rise... not sure why. Also only took 30 minutes!!!

  17. 5 star rating

    This is my husbands favourite cake, I’ve made it lots of times and it has always turned out perfect, I add flaked almonds to the top before baking.

  18. 5 star rating

    First time I have made a cake in 10 years. The recipe was really simple and the cake was delicious and moist.

  19. 5 star rating

    I think the addition of one teaspoon of almond extract is probably far too much. Although moist, I found the cake left an unpleasant taste in my mouth for several hours after eating. I have thrown the cake out.
    If this review is accepted it has five stars only because when I tried to post it with two stars it was rejected because "I didn't pass the security test" - whatever that may be!

  20. 5 star rating

    Did this cake today with the help of my husband , we are in lock down, it was delicious, you can really taste the almond, I did sieve-the flour but forgot to sieve the ground almonds but it didn’t make any difference. I will definitely make it again. I also sprinkled flaked almonds on the top before putting into a conventional oven for 50 minuets.

  21. 5 star rating

    Great recipe very tasty and moist, baked for 40 mins at 160 degrees in a fan oven. Fantastic with vanilla ice cream!.

  22. 5 star rating

    Easy to make. I didn’t have the correct size tin so o made in a 1lb loaf tin. Came out perfect.

  23. 5 star rating

    Lovely cake. First time I’ve made a MOIST almond cake. Mine cooked in 45 mins at 160 fan. I didn’t have unsalted butter or golden caster sugar so used an alternative marg and ordinary caster sugar and like I say it was yummy!

  24. 5 star rating

    Good

  25. 5 star rating

    Fantastic cake! Beautiful and soft and the wonderful taste of Almond. I will definitely make this again. I cooked mine for 50mins in a conventional oven. 180c.

  26. 5 star rating

    Superb. I had a fan assisted oven and put it on at 160 degrees. It took 50 minutes for it to be properly done to perfection. That is a wonderfully simple (and perfect) recipe. Thanks 👍

  27. 5 star rating

    45 minutes worked for me I added a few cherries,bottom and top made it extra nice. Loop most Mim might

  28. 5 star rating

    Nice recipe but I'd say 30-40 mins, otherwise it would be crispy to say the least!

  29. 5 star rating

    Was ready in 40 minutes. Any longer and it would have burnt. Very good otherwise.

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