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

Easy

Almond cake with a slice cut out, on baking paper with sprinkles of almonds and a bag of Billington's Golden Caster Sugar

Flat lay of almond cake, next to a bag of billington's golden caster sugar

A slice of almond cake on a plate with a spoon

Almond cake with a slice cut out, sprinkled with almonds next to a bag of Billington's Golden Caster sugar

A slice of almond cake, with a drizzle of honey and a spoon

Almond cake with two slices cut out, sprinkled with almonds 

Butter (unsalted)

Billington's

Psst. We have the secret to make your already awesome bakes phenomenal. Introducing the finest quality caster sugar for baking – Billington’s Golden Caster Sugar.
What is golden caster sugar? The perfect natural alternative to refined sugar. You can use it in the exact same way and quantity as caster sugar, however, this ingredient adds a magical touch to your bake; a warm golden colour and subtle buttery flavour, ideal for light and fluffy sponge cakes, satisfying shortbreads and dainty macaroons.

Billington's Unrefined Golden Caster Sugar

Egg(s) (free range) (seperated)

Almond extract

Self-raising white flour is ideal for cakes, cookies and muffins, where a light and airy texture is required. The shelf life of self-raising flour is shorter than other flours as the raising agent will absorb moisture from the air over time

Allinson's Self Raising Flour

Almonds (ground)

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

Almond Cake Recipe | How to Make Almond Cake

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

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.

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.

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

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What a lovely cake. Reduced the sugar (pre-diabetic condition) to 100 g and used baking margerine. Overall taste not affected. Added almost 1 teaspoon of almond extract.. Delicious.

Baked for the first time, really easy to follow the recipe and made a beautiful light, moist cake.

I’ve been making almond cake since I was at high school (that means many years) and adapted it - don’t make it much and this recipe is ideal as a clear reminder - a little too is to add a tablespoon of warm water or milk to the mix  before you add the egg whites - then lovely & moist

I love this recipe, it's definitely my 'go to' recipe for an almond cake (but double all the ingredienrs, its too nice to be small ;-) ). It's very versatile and robust enough to support adding other things without them sinking to the bottom of the mix. I've done one, adding roasted rhubarb chunks and chunks of Marzipan (added in layers to the batter as I put it in the cake tin) . I've got one cooking now, with the chunks of marzipan and orange zest, smells delightful 😊

Covered mine with melted dark chocolate- beautiful!! Cake itself was very moist and tasty. Will definitely be making another one or two!!! I test mine to see if cakes are cooked by listening to them - if they are silent they are cooked. Got the tip off one of the contestants who won one series of the Great British Bake Off, only a young lad too

Almond cake

About the bake

Method

Step 1

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Step 3

Step 4

Ingredients

Nutritional information per 82g serving

68 Baker Ratings

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