Method
Step 1:
Preheat the oven to 180°C (160°C fan / gas mark 4). Grease and line the base of a 15cm round cake tin.
Step 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.
Step 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.
Step 4:
Bake for 50–60 minutes or until a skewer inserted into the cake comes out clean.
Ingredients
- 125g Butter (unsalted)
- 150g Unrefined golden caster sugar
- 3 Egg(s) (free range) (seperated)
- 1 tsp Almond extract
- 40g Self-raising white flour
- 75g Almonds (ground)
Recipe Reviews
Easy to make!
This was delicious. I sized the recipe to fit an 8” tin and it took 45 mins to bake. It came out lovely and moist and less 'sinful' than a cake made completely with flour. I topped it with some flaked almonds before putting in the oven.
such an easy to follow recipe. I made it , and the whole family loved it and relished it..I will definitely make it again
I made this is was amazing. Sliced cake in half and put raspberry jam in the middle. My partner has just made this now for my birthday cake. It’s in the oven as we speak 😋
This is a quick delicious sponge...perfect for whipping up late in the evening to have as a pre bedtime indulgence with a scoop of ice cream or to have with an afternoon cuppa. It’s a single layer small cake and rose slightly. It was done in 35 min in my oven at 180c. I will be making this again and again
Omg I just made this cake and it's so moist and delicious,I will be making this again very soon. 40-45 minutes depending on the oven is good enough for this cake.
Ingredients
- 125g Butter (unsalted)
- 150g Unrefined golden caster sugar
- 3 Egg(s) (free range) (seperated)
- 1 tsp Almond extract
- 40g Self-raising white flour
- 75g Almonds (ground)