This almond cake recipe is a moist and delicious cake, the frosting is optional, because it tastes just as delicious simply with flaked almonds atop of it as an afternoon treat, making it a more humble bake, especially in these days when sourcing ingredients can be tricky. I used a shop bought tub of salted caramel buttercream frosting and finished it with flaked almonds and sprinkles. It is a cake that disappears very quickly in my house, So I would advise getting a slice while you can. A light but moist cake, with a moreish appeal and can be baked in a loaf tin as I do, or a round cake tin as you please.
150g/ 5 ½ oz Golden Caster Sugar.
125g/4 ½ oz Unsalted Butter.
75g/ 2 ¾ oz Ground Almonds.
40g/ 1 ½ oz self-raising white flour, sieved.
3 Free Range Eggs, Separated.
A handful of flaked almonds to top the cake with, either before baking or on top of the frosting.
Another option is glacé cherries on top.
I medium tub of buttercream frosting. Salted Caramel or your favorite.
*Or make fresh buttercream.
Ingredients to make homemade buttercream.
100g butter, softened
140g icing sugar, sifted
Half a teaspoon of salted caramel or vanilla extract (optional)
Prep time 20 mins
Bake time 1 hour
Total time 1 Hour 20 Mins
Calories per portion 283
Preheat the oven to gas mark 4, 180c electric, 160c if fan assisted.
Prepare a tin, 15cm/ 10inch round cake tin or a 1lb loaf tin, line and grease it to avoid sticking.
Into a mixing bowl add the butter and sugar and beat well until creamy and light. Add into this the egg yolks just one at a time stirring into the mixture, then beat well.
Next add the sieved flour and ground almonds, mixing carefully.
Into a very clean dry bowl, add the egg whites and beat thoroughly until quite stiff.
Fold the stiff egg whites into the cake mixture carefully.
Pour the cake mixture into the prepared tin evenly, if you are not using the frosting, now is the time to add the flaked almonds on top and bake for 50-60 mins. It should be a nice even golden brown and if doing a skewer test, when inserted into the middle should come out clean. Check the cake after the first 30 minutes and test regularly. Remove from the oven to cool.
Once the cake has cooled sufficiently, carefully turn out of the tin and let cool completely.
Next step is to add the buttercream frosting using the shop bought buttercream, or If you would like to make your own buttercream, start by sifting the icing sugar and begin making the salted caramel topping. Beat the 100g softened butter until smooth and creamy, then gradually beat in 140g sifted icing sugar and a few drops of Salted Caramel essence or vanilla extract (if you’re using it). Once the buttercream is fully creamed together, using an icing bag with a medium nozzle, proceed to pipe the buttercream all over the top of the almond cake in an evenly spread layer until all the buttercream frosting is used. Sprinkle the flaked almonds evenly over the top to finish. Or use sprinkles etc of your choosing.
I hope you try out this recipe for yourself and enjoy it, my family have thoroughly enjoyed this cake and I was quite lucky to get a small slice before the cake disappeared. Happy baking.