Almond cake

This is a proper almond cake!  Moist, sweet and decadently almondy.  I urge you to make one as soon as you can, allow it to cool, brew a strong coffee, pull up a chair and indulge in a slice or two.

I have adapted this from a recipe by Mary Berry.  Far be it from me to suggest that Mary Berry’s cakes can be improved upon, but when I made her almond cake from The Aga Book the other week, whilst I enjoyed it, it just wasn’t quite almondy enough for my taste. So I swapped the quantities of ground almond to flour and replaced one egg with 150ml of yoghurt and Bob’s your uncle, it turned out to be just what I was longing for.

175g softened butter
175g caster sugar
3 eggs
150ml natural yoghurt ( I use Greek yoghurt)
1 tsp almond extract
200g ground almonds
100g plain flour
1 tsp baking powder

25g flaked almonds for the top of the cake

Method

Beat the butter and the sugar together until light and fluffy.  Add one egg at a time, whisking well between each addition.  Add the yoghurt and the almond extract and beat well.

Add the ground almonds, flour and baking powder and fold in carefully.

Pour into a greased and lined 20cm cake tin and  sprinkle with the flaked almonds.

Bake in a preheated oven at 160°c, gas mark 3, or on the grid shelf on the floor of the Baking Oven of the Aga for about 1 hour until golden and a skewer comes out clean.

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43 Responses to Almond cake

  1. This looks moist, fluffy and nutty! Pour me a cup of coffee, and I’ll be right over.

  2. Yummy! That looks absolutely delicious- lovely sunny picture!

  3. Absolutely Golden.

    there’s synchronous almond cakes being made in my food blogosphere network–yesterday at Chez Danisse, and now yours. I think the kitchen gods are trying to tell me something!

    • Thank you Nancy. I took a look at Denise’s and was really intrigued with the use of almond paste as the basis for the cake. I must try that sometime. I think the golden colour is from my lovely home grown hen eggs. The best way to get a golden cake.

  4. I’ve got a lot of ground alm0nds in the cupboard and was wondering how to use them up ……. now I know. Thanks for the inspiration.

  5. I absolutely love almonds and they are very good for you too. I would love your version of this, the moister the better in my book, and less flour and more ground almonds is healthier in a low-carbs way.

  6. You may not feel able to say it, but I can. Of course you can improve on Mary Berry and it very much sounds as though you have. Yum yum, love the slice or two ;-)

  7. I love it when you do cakes (I’m keen on Choc’s cake posts also).

    Both your cakes always look so fresh – you can’t get cakes like that anywhere. And, I can’t bake ‘em like that either (Boo – but one day, I shall…)

  8. Love using almond flour in cakes – this looks beautifully moist:)

  9. Beautiful. I love the slivered almonds on top.

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  11. I have been thinking about almond cake for weeks now and I’ve had three recipes for almond cake open on the table for the last 3 days. Now this, it sounds perfect- I am going to try it today. Hope you are having a good summer Rx

  12. I have just made your delicious cake!! Superb recipe. Love the yoghurt in it. It gives it a very subtle slightly sour taste which I love. I used sugar that I keep with vanilla pods in it to lavour and I only added half a teaspoon of almond essence as I did not want this to dominate. Glorious and fantastic. Well tweeked.

    • Brilliant Laura, I am really pleased that you like it. I really like using yoghurt in baking, you are absolutely right about it adding just the right amount of sourness. Using vanilla sugar always makes things better. Thank you for letting me know how you got on with the recipe, I love getting feedback.

  13. I have just made this cake and eaten my first slice. We have eaten Almond cake many times in Majorca and I was trying to replicate that. This is just heavenly. I added some orange zest and replaced the yogurt with half fat creme fraiche. Love it !!!

  14. Have just made your cake as a little treat for our guests, WOW fantastic and easy, will be doing this again and again, thank you x

  15. I have made this cake and it is fantastic, thank you so much for sharing your recipe:-) x

  16. The best cake I have baked in my life. I would say it is a wonderful and perfect, just divine taste.

  17. the very best almondcake cooked and eaten

  18. I had looking for an almond cake recipe for a long while but never found one that was almonds enough for me… Your recipe hit the spot perfectly!!! It went down a treat with everyone. So thank you very much. Will definitely be making time and again. Aisha.

  19. I made this today for the first time. It came out perfectly, and went down a treat! It seems to me that it’s a bit lighter than the Mary Berry original, which I liked a lot. It’s delicious just as it is, but I think it would also be good with slightly tart fruit in some form: fresh berries, maybe chilled applesauce? Anyway, it’s a great recipe that I will definitely return to often! Thanks, Kath!

    • Thank you Kathy, I am really pleased to hear that you enjoyed my almond cake. I like the idea of eating it with berries, and maybe a spoonful of mascarpone. I might have to make the cake later now.

      • I have also found that the last dry crumbs of the cake are a terrific addition to any kind of fruit crumble topping :-))) A perfect cake, you can use it down to the last crumb!

      • Kathy, what a brilliant way to lose the last bit of cake. Thank you for your kind comment, again.

  20. Can this cake be freezed and reheated later – I would love to save it and eat it when I got bigger company.

  21. Thanks for the swift response. Can’t wait to try it out :)

  22. I baked this cake for my brotherinlaws birth, everyone loved it!

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