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Published 06/03/2025
1:0
Serves 8
Easy

Almond cake

Bake this simple moist almond cake recipe and enjoy its citrus tasting notes. Serve with coffee or after dinner.

Filled with almonds and citrus fruit, this cake is not only gluten-free but can be served for any occasion. Whether it’s to be enjoyed as an afternoon snack or after dinner with a helping of cream or fresh fruit, your friends and family are sure to devour this sweet treat in seconds.

What you'll need...

  • 200g butter or dairy-free butter, softened (plus a little extra for greasing the tin)
  • 200g golden caster sugar
  • 1 lemon, zested
  • 4 eggs
  • 1 tsp almond extract
  • 150g ground almond
  • 50g gluten-free self-raising flour
  • 20g flaked almonds
  • 1 tbsp icing sugar, for dusting
  • 1 tbsp Amaretto, optional

Method

  1. Preheat the oven to 180C / 160C fan / gas 4. 

  2. Butter a round cake tin and line with baking parchment. 

  3. Beat the butter and golden caster sugar together until pale and fluffy. Mix in the lemon zest and add the eggs in one at a time – beat well after adding each egg. Stir in the almond extract and Amaretto if desired. If the mixture looks split, don’t worry – the flour will bring it all together. 

  1. Pour in the flour and ground almonds and mix until combined. Scrape the mixture into the cake tin and scatter over the flaked almonds. Bake for 40-45 mins or until golden brown. Check whether the almond cake is cooked through by inserting a skewer into the centre of the cake - if it comes out clean, it’s baked. 

  2. Leave to cool in the tin for 5 mins before removing and leaving on a cooling rack. Dust the cake with icing sugar before serving. Pairs well with double cream and fresh fruit but is also delicious on its own. 

Shop the tools you will need

Secondary image for image of Non-Stick Springform Tin 20cm / 8in Main image for image of Non-Stick Springform Tin 20cm / 8in

£10.00

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£16.00

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£2.00

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Hand Mixer Black
In stock

£39.00

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