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 Billington's Unrefined Golden Caster Sugar
- 3 Egg(s) (free range) (seperated)
- 1 tsp Almond extract
- 40g Self-raising white flour
- 75g Almonds (ground)
Recipe Reviews
Incredible! This is a masterpiece. Thank you so much!!!
Just awesome
Need twice the amount of flour, It was a soggy mess!
Soooo good, moist! I did add lots more almond essence… you need to double up the ingredients as it’s not enough, next time!!!
Loved this cake . I doubled up the ingredients and made 2. Delicious almondy flavour. My neighbour and my family gave it the thumbs up. Will definitely make this again 👌
Wonderful cake. Thanks for the recipe. Making this cake for the 2nd time within 5 days . The flavour of almond is just awesome. I baked it for around 45 mins only. This will be among my favourites !👍
Ingredients
- 125g Butter (unsalted)
- 150g Billington's Unrefined Golden Caster Sugar
- 3 Egg(s) (free range) (seperated)
- 1 tsp Almond extract
- 40g Self-raising white flour
- 75g Almonds (ground)