Almond cake recipes
Our top 3 of 10 Almond cake recipes
-
Almond Cake
-
Polenta, Lemon and Almond Cake
-
Almond - Butter Cake
-
Recent recipes
-
View all 10 variations
Tips
Use Knitting needle to determine if cooked. Prod deep and it should come out clean when baked. We have a fan assisted oven so baking time may vary somewhat. Try Enjoy and let me know
Ingredients
- THE CAKE
- 250g Self Raising Flour
- 125g Butter
- 200g caster sugar
- 2 Eggs
- ½ Juice of Lemon
- 3 Tble spoons Ground Almonds
- 100ml Milk
- 1Teaspoon baking soda
- THE ICING
- 140g Butter
- 270g Icing Sugar
- 1½Tblespoons Milk
- 1 Teaspoon Almond Essence
- FINISH
- Some Almond Flakes
Method
- Mix together until fluffy the Sugar and butter, beat the Eggs in the Milk with the Lemon Juice and add to the mix and beat in. Seperately mix the Grated Almond, Baking Soda and Flour then blend into the mix.Pour the blended mix equally into 2 lined 20cm baking tins. Bake at 180c for about 10 to 15 minutes. Leave to cool and turn out on a wire tray
- THE ICING
- Beat all the icing ingredient together, using half to sandwich the 2 cakes and the the rest on top. Decorate with Almond Flakes
Tips
Quick berry compote: Heat 75g caster sugar and 75g water in a saucepan to make a syrup. Pour over 100g frozen berries, and add a squeeze of lemon juice – mix together. If you don't eat it all on the first day, it keeps really well in an airtight tin for a few days. I sometimes make a small version of this, for 6 - 8 people, in my 15 cm tin using 2/3 of the ingredients.
Be the first to comment
Add commentIngredients
- 225g Soft unsalted butter
- 225g Golden caster sugar
- 3 Eggs
- 1 Lemon. finely grated zest and juice
- 200g Ground almonds
- 125g Polenta
- 1 teaspoon Baking powder
- ½ teaspoon Almond essence (optional)
- Handful Flaked almonds (optional)
- Approx 2 extra teaspoons Polenta and 5-10g melted butter to line tin
- 2 tsp Icing sugar for dusting (optional)
Method
- Preheat the oven to 170° C. Line the base of a 20cm / 8 inch cake tin with baking paper. Brush the sides of the tin with melted butter and dust with polenta.
- Cream the butter and sugar well. Beat in the eggs, one at a time, then add in the lemon zest and juice, and the almond essence, if using. Fold in the ground almonds, polenta and baking powder.
- Pour the cake mixture into the prepared tin, smooth the top, and sprinkle with the flaked almonds, if using. Cook for between 55 minutes and 1 hour 10 minutes, depending on your oven. I usually find that just under an hour is perfect. Check after 45 minutes and place a piece of foil on top of the cake to prevent it from becoming too brown.
- Remove the cake from the oven when a skewer comes out clean, and let it cool in the tin for 10 minutes before turning out,
- Dust with icing sugar. Serve warm or cold, with crème fraîche and fresh berries or berry compote (see below).
Love baking has contributed to these popular cooking recipes:
Be the first to comment
Add commentIngredients
- FOR THE TOPPING
- 250 g sugar
- 100 g sliced Almonds
- 100 g chopped almonds
- 200 g butter
- 4 tablespoons butter
- FOR THE DOUGH
- 250 g sugar
- 250 g flour
- 75 g butter
- 250 g Whipped cream
- 1 tsp baking powder
- 4 eggs
Method
- For the dough:
- The ingredients for the dough mix with an electric mixer and spread them on a greased (or even slightly floured) baking pan and smooth out. Bake at 180 ° C in preheated oven for 15 minutes.
- For the topping:
- During baking, mix the topping. Melt the butter with the sugar, the grated and chopped almonds, and mix the milk.
- After taking the 15 minutes Cooking time the half-finished dough from the oven and spread the topping evenly with a spatula and let it bake for another 15 minutes in the oven. Allow to cool and cut into squares.
Be the first to comment
Add comment