Almond cake recipe

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  • Dish type
  • Cake
  • Nut and seed cakes
  • Almond cake

This almond cake recipe grew from reading loads of recipes on almond cakes, but they were all too sweet. It has a delicious almondy flavour, is rich and can be enjoyed in thin slivers or greedy chunks.

Yorkshire, England, UK

37 people made this

IngredientsMakes: 16 Slices

  • 1 1/2 teaspoons baking powder
  • 140g plain flour
  • 3/4 teaspoon sea salt
  • 150g caster sugar
  • 150g premade marzipan or almond paste
  • 75g ground almonds
  • 225g unsalted butter
  • 1 teaspoon fairtrade vanilla extract
  • 1 teaspoon natural almond extract
  • 6 large eggs, lightly whisked

MethodPrep:20min ›Cook:1hr5min ›Extra time:30min cooling › Ready in:1hr55min

  1. Preheat the oven to 160 C / Gas 2 1/2. Take a 23cm cake tin and lightly oil the tin, removing any excess oil then line the base with baking paper.
  2. Sieve together the baking powder, plain flour and sea salt in a mixing bowl.
  3. Separately, put the caster sugar, marzipan, ground almonds and a tablespoon of the flour mixture into a food processor. Grind the mixture until the almond has become finer and the marzipan is broken up further, so that it is all a fine breadcrumb texture.
  4. Add the unsalted butter, vanilla extract and almond extract and process until fluffy.
  5. Add the blended eggs in stages – firstly add about a quarter and blitz until blended in then add a tablespoon of flour mixture and mix, then add the next quarter, blend and add next tablespoon of flour and so on. Add the remaining flour and pulse a couple of times until it has just mixed together. Pour the batter into the cake tin, scraping it all in.
  6. Bake cake mix into the oven for 65 minutes or until the cake is brown on the top and set in the middle.
  7. When you remove it, run a sharp knife around the edge of the cake, then leave to rest and cool completely in the tin. Remove the cake from the cake tin, take off the baking parchment on the base and dust with icing sugar, should you so wish.


Make some holes in the cake with a skewer and drizzle the cake with a tablespoon of Amaretto to make into a boozy alternative.

See it on my blog

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Reviews & ratingsAverage global rating:(3)

Reviews in English (3)

Was very disappointed with this cake as it used a lot of expensive ingredients.-10 Jan 2013

This recipe came out absolutely perfect and I followed it to the last detail. I am a newbie to this baking thing but I am very proud of how this particular recipe turned out! Was just looking for a quick sponge to make as a last-minute dessert and this one fit the bill.-21 Feb 2017

Had marzipan to use up after making a simnel cake and found this recipe. Used the processor for the marzipan and sugar but switched to the mixer for the butter and marzipan mixing to achieve the fluffiness. Only used 5 eggs as mine were very large. Looks and smells great, can't wait to taste it!-13 Apr 2013

Best Almond Cake Recipe (Low Carb and Sugar Free Cake)

Best Almond Cake Recipe (Low Carb and Sugar-Free Cake) is utterly delicious and tastes just like a Danish pastry! Seriously. Think slightly denser buttery pound cake drizzled with an almond glaze.

Should you serve for dessert, or could this be a sweet breakfast? Both! The best part? This cake is low carb, sugar-free, and keto-friendly - and you'll never know. Yum.

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This is truly a superior cake. Have all ingredients at room temp and be careful to not over beat after addition of dry ingredients. I served with cherry/blueberry/blackberry sauce flavored with kirsch.

This is the cake I am famous for! Everyone loves it. It is like a little black dress- you can dress it up or down!

Doubled Kirsch as other reviewers recommended and made the almond paste myself. What a perfect little cake!

This one's a WINNER! Topped it with Swiss (fancy) dark-cherry preserves spooned over pretty halves of fresh strawberries. Gorgeous! and very easy to make. Followed recipe exactly except no kirsch--subbed mixture of cherry preserves and Irish whiskey (St Pat's was last week), strained. Darker than kirsch but worked fine. And baked for longer time as recommended by others. Lined bottom of cake pan with parchment. Luckily my local Market District had 3 choices for almond paste. (in Columbus, Ohio!!) I chose the 8 oz box with soft paste in plastic. Consistency of piecrust dough. Cut into 8 equal chunks. Then set aside one chunk to get 7 oz. No trouble incorporating into butter/sugar. Just pinched off small pieces and dropped them into mixing bowl, medium speed. Easy. This cake was sooooo delicious--simultaneously delicate, light and rich. (That's what the guests said. They LOVED it. People who initially asked for a tiny slice had seconds.) After the dinner party, my son finally got a piece. He said, Mom, you really should open a restaurant. (There is no higher accolade.)

Made in France with (easily available) plain ground almonds instead of almond paste. Love it. What a versatile recipe. Many cooks indicate changes with great success. I buried mine in canned cherries (easy to find in France) with extra Kirsch and whipped cream. A keeper.

I made this again recently and everyone swooned while eating it. It appeals to people who don't like almonds, as well. THE perfect cake!

This cake was amazing. I couldn't find any almond paste so I made my own and it didn't cause any problems. I also reduced the sugar and doubled the amount of liqueur (I had homemade cherry and honey spirits on hand) and added a little bit more flour to make up for the excess liquid. The cake was moist and sweet and definitely a favorite.

I LOVED this cake, although it stuck to the pan. I should have read the other reviews and put parchment in the pan. Before serving, I put some sour cherries in syrup over the top, and now the cake is all gone. Extra Yum, I'll make it again and again.

Wonderful recipe to have on hand. quick, easy, and delicious! Best of all, it easily adapts to a gluten free diet. I baked this substituting only potato starch for the 1/3 cup flour and it was fabulous! It tends to stick more easily but actually turns out more moist and flavorful than the "flour" version. Treat a celiac friend. they'll LOVE you!!

Like several others I used an 8 oz. can of almond paste instead of the more expensive tube and found it worked perfectly. I also used parchment in an 8 inch springform pan so there were no sticking problems. I froze the finished cake for a week or two, served the thawed cake with sliced fresh strawberries. It was well received.

This is the go-to recipe for birthdays and events. Can be made in less than an hour and I've had to give out the recipe numerous times. Always works. Always delicious. Not too sweet. Not overdone.

this is the classic almond cake. serve it with a raspberry puree and I promise you will get raves. simple, lovely, dense and flavorful. a perfect end to almost any mreal

Let me just say that I hate almond flavored foods and also liquor flavored sweets. However for Valentine's Day, I decided to make this cake purely out of love for my boyfriend, whom loves both combinations. And only for curiosity, did I take a bite. WOW. What a surprise! This is possibly the best cake that I've ever made and quite possibly the best cake I've ever eaten. I can't stop eating the cake! Just two little hints: don't let the lack of flour or the consistency of the batter scare you. It'll bake just fine. And instead of using Kirsch, I used Blackberry Brandy and vanilla extract. Oh so divine and simple to make. You definitely won't be disappointed.

I have made this cake many times, and each time it gets stellar reviews. It's simple and very delicious. When I don't have Kirsch, I use white rum. Last night, I paired it with mandarine orange sorbet from LeNotre's ice cream cookbook.

My 12 year old daughter made this for my 45th birthday. Oh, did it ever sing! I am saving this recipe for the next time I need "company cake." Not particularly pretty (it fell apart coming out of the pan), but oh, was it moist and flavorful, with the most perfect crust. It had a real rustic appearance, though, which I like.

This was delish. I used amaretto in lieu of kirsch and sprinkled the top with almonds and powdered sugar when it was done cooking. Very moist. If you like amaretti cookies, you'll love this. If you don't like them, you probably won't be too keen on this cake. It's almost identical to a Thomas Keller recipe.

Served this for a belated Valentine's dinner tonight and it was loved by all! I used the 8 oz. can of almond paste and it worked just fine. Finally gave me the chance to break open the bottle of kirsch that I think I bought to make fondue, but never got around to.

I LOVE this cake. I LOVE this cake. It is so delicious. It looks very simple, but the taste is amazing.

I have never been able to get Kirsch, so I substitute Grand Marnier. I serve the cake with strawberries macerated in Grand Marnier, and with whipped cream. The cake is equally delicious plain. Truly one of my favorite cakes.

Taste is good but the cake completely collapsed. Followed recipe exactly. Would not make again as usually I only make desserts for company, and this would not make a good presentation. The orange almond torte/marsala cream on this site works much better.

This was a really delicious cake. Did what lots of others did with grating the almond paste and worked like a charm. However, did make a few changes - tried the mix of 1/3c butter+1/4 c olive oil as someone else suggested and came out really moist, actually a bit too moist, so will probably decrease the butter to 1/4 c next time. Used only 1/2 c sugar and still thought it was a tad bit sweeter than I liked. And substituted the cake flour with whole wheat pastry flour. Came out beautifully. I didn't have kirsch, so used some chambord instead, but couldn't taste it in the cake. So served it with a berry compote made with some chambord. Loved by all. Thanks much. This is a keeper.

This cake was as delicious as everyone said. It was moist, and the almond flavor was delicate and not overpowering. I did make a few substitutions that worked out quite well. I'm not a fan of butter, so I used 1/3 stick plus 1/4 cup olive oil instead of the whole stick of butter. I might even cut out all the butter next time. I didn't have kirsch so I added a bit more of almond extract and a dash of vanilla extract as well. I'll try it with amaretto next time, but I thought the flavor was still really nice. I also found the cake to be a tad bit too sweet, so will cut back on the sugar next time. Finally, I had that same problem of the pan sticking. Will listen to everyone else and use parchment paper next time. All in all, it was pretty easy to make and so yummy!

Delicious cake, dense and rich without being leaden. Regarding what seem to be the common concerns: I used a microplane to grate semi-frozen almond paste into the batter, which worked great. I baked mine in a 9' tinfoil pan lined with parchment paper it took about 45-50 minutes for the tester to come out clean. It was nicely browned all over and the center was cooked through, so I think the cooking time in the recipe is simply too short. Iɽ make it again with a sour cherry sauce, or as a layer cake with raspberry jam between the layers.

I think this is a fairly awesome caked, but I can't figure out the cooking time and what the texture should be. Even after cooking for 40 minutes the tester didn't come out clean and still had a batter like substance on it even though the top was dark brown. I took it out to let it cool and the bottom seemed totally undercooked, though it was delicious -- should it be like a cake texture or something else? Any advice?

This is a wonderful recipe. The cake is moist and full of almond flavor. I used orange liquor instead of kirsch and it was nice and subtle. Butter and wax paper made the cake come out of the pan very nicely. It was perfect served along side some macerated straberries. Would definately be nice in smaller pans, like tea cakes. Will definately make again.

Seedy almond cake recipe

This wholesome cake is delicious straight from the oven, but it keeps well too. It&rsquos great with a cup of tea or, for a high-fibre, probiotic pud, enjoy it with a spoonful of kefir or natural yogurt, and a little heap of fresh berries or roasted fruit compote. The poppy seeds aren&rsquot essential, but they're great for the look and their texture and, like any seed, they are rich in minerals.

This recipe makes eight slices.


  • 125 g unsalted butter, softened
  • 70 g soft light brown sugar or light muscovado
  • 1 orange or lemon, finely grated zest only (optional)
  • 100 g wholemeal cake flour/fine plain wholemeal flour
  • 2 tsp baking powder
  • 100 g ground almonds
  • 25 g sunflower seeds
  • 25 g poppy seeds (optional)
  • 3 medium eggs
  • 3 tbsp milk or water
  • 20 g flaked almonds or pumpkin seeds (or a mix)
  • 4.4 oz unsalted butter, softened
  • 2.5 oz soft light brown sugar or light muscovado
  • 1 orange or lemon, finely grated zest only (optional)
  • 3.5 oz wholemeal cake flour/fine plain wholemeal flour
  • 2 tsp baking powder
  • 3.5 oz ground almonds
  • 0.9 oz sunflower seeds
  • 0.9 oz poppy seeds (optional)
  • 3 medium eggs
  • 3 tbsp milk or water
  • 0.7 oz flaked almonds or pumpkin seeds (or a mix)
  • 4.4 oz unsalted butter, softened
  • 2.5 oz soft light brown sugar or light muscovado
  • 1 orange or lemon, finely grated zest only (optional)
  • 3.5 oz wholemeal cake flour/fine plain wholemeal flour
  • 2 tsp baking powder
  • 3.5 oz ground almonds
  • 0.9 oz sunflower seeds
  • 0.9 oz poppy seeds (optional)
  • 3 medium eggs
  • 3 tbsp milk or water
  • 0.7 oz flaked almonds or pumpkin seeds (or a mix)


  • Cuisine: British
  • Recipe Type: Cake
  • Difficulty: Easy
  • Preparation Time: 20 mins
  • Cooking Time: 35 mins
  • Serves: 8


  1. Preheat the oven to 180°C/160°C fan/350°F/gas mark 4. Line a 20cm (8in) round springform cake tin with baking paper.
  2. Put the butter and sugar, and the orange or lemon zest if using, into a large bowl or a free-standing electric mixer. Use an electric hand whisk or the mixer to beat for a couple of minutes, until light and fluffy.
  3. In a second bowl, thoroughly combine the flour, baking powder, ground almonds, sunflower seeds and poppy seeds, if using.
  4. Add an egg and a spoonful of the dry ingredients to the butter and sugar mix and beat until evenly blended. Repeat to incorporate the remaining eggs.
  5. Tip in the remaining dry ingredients and fold together gently but thoroughly, finishing by folding in the milk or water to loosen the batter a little.
  6. Spoon the mixture into the prepared tin and spread it gently and evenly. Scatter with the flaked almonds and/or pumpkin seeds.
  7. Bake in the oven for 35 minutes, or until risen and golden, and a skewer inserted into the centre comes out clean. Leave to cool, at least a little, on a wire rack.
  8. Remove the cake from the tin and cut into slices to serve. It will keep in an airtight tin for up to 5 days, but you&rsquoll most likely finish it well before then.

This recipe is from Eat Better Forever by Hugh Fearnley-Whittingstall (Bloomsbury Publishing, £26). Out now. Photography by Simon Wheeler.

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Easy Flourless Almond Cake Recipe

1. Preheat oven to 340F (170C). line a bottom of 8-inch (20cm) round pan with parchment paper and grease the bottom and sides.

2. In a large bowl beat egg yolks with sugar on high speed, until thick, smooth and pale. Add oil, vanilla extract and lemon zest. Beat until incorporated.

3. Add almond flour and fold until incorporated.

4. In a separate bowl beat egg whites with pinch of salt. Beat until foamy, then gradually add 2 tablespoons of sugar and beat until stiff peaks form.

5. Gradually fold the egg whites into egg yolk mixture, 1-2 tablespoons at the time. Fold just until combined after each addition, do not over fold.

6. Pour the batter to the prepared pan, sprinkle sliced almonds on top.

7. Bake for 30 minutes or until golden brown on top. Let cool in the pan for 10 minutes, release from the pan and let cool completely.

More Cake Recipes You May Like:

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Reviews ( 3 )

I've made this recipe three times now. The first time I couldn't get my whites to stiffen but I didn't want to waste all my ingredients so I threw in my sad whites and added a quarter cup of vanilla yogurt. I don't know why, I just thought it would help. The cake turned out beautiful. The second time I made this cake, my whites stiffened up great. I tried to fold them into the rest of the batter and it was a lumpy mess. Without overmixing, I just put it all in the pan. It turned out good, definitely a little lighter in texture. The third time I tried to recreate my first go at it, so I skipped the stiff whites and used just barely beaten whites. I preferred the cake a little more dense anyway and it for sure wasn't worth the trouble of beating whites to stiffness with a fork (I live in a mixerless home). Also threw in yogurt again because why not. It was exactly perfect.

Do I Need A Special Pan To Make This Cake?

A specialty Scandinavian almond cake pan is the preferred pan to make this cake in. I purchased mine in a gift shop in Walker, Minnesota.

BUY ALMOND CAKE PAN ONLINE: You can also purchase this pan on Amazon: Almond Cake Pan

However, I suspect that a standard loaf pan would also work. The cake would not have ridges, obviously, but the flavor and general shape would be the same. If you try using a loaf pan, watch the bake time closely to avoid burning.

How to Make Almond Cake

There is no recipe in this world that can compare to Almond Cake. This is my go-to recipe when I want something sweet, but easy to make. I find that this cake is fail-proof.

You can make and take this delicious cake to your neighbors, to family gatherings, or you can make it to enjoy all by yourself. There will never be a second that you regret making this cake.

Melt the butter. Always the easiest part of a recipe.

This is the pan I use: Rehrucken/Almond Cake Loaf Pan

Beat together sugar, milk, egg, and almond extract. Combine baking powder and flour to the milk mixture. Mix in the melted butter until thoroughly combined.

Coat the pan with vegetable spray.

Fill the pan with the cake batter. Bake the cake at 350° for 40-50 minutes, or until a toothpick inserted comes out clean.

Set cake pan on a rack to thoroughly cool. Don’t try to remove the cake while the cake is warm as it will crack.

When cooled, place the pan upside down and tap. Sides can be loosened with a silicone or wooden tool. Don’t use metal as it will scratch the pan. When cool, spread powdered sugar and almond slivers on the loaf.

Caramel Almond Cake

Everyone needs a cake recipe in her back pocket that requires no fancy icing or special finishing touch. That&rsquos just one of the reasons we can&rsquot get enough of this caramel almond cake. We start with a simple cake batter. Then right before it&rsquos done baking, we top the cake with a mixture of slivered almonds and sugar, and return it to the oven. Those last 15 minutes is when the magic happens: The mixture turns into a sweet, crunchy caramel crust. Trust us when we say it&rsquos better than frosting.

1 teaspoon pure vanilla extract

Almond Topping

1 teaspoon pure vanilla extract

1. Preheat the oven to 350°F. Grease and flour a 9-inch cake pan.

2. Make the Cake: In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar until light and fluffy, 4 to 5 minutes.

3. Add the eggs one at a time, scraping the side of the bowl well after each addition. Add the vanilla extract and mix to combine.

4. In a medium bowl, whisk the flour with the almond flour, baking powder and salt to combine. Add the dry ingredients to the mixer and mix just until incorporated. Add the milk and mix until a smooth batter forms.

5. Pour the batter into the prepared cake pan and transfer to the oven. Bake until the cake is set but not yet golden brown, 25 to 35 minutes.

6. Make the Almond Topping: After the cake has been baking for 15 minutes, melt the butter in a medium pot over medium heat. Add the sugar, cream, vanilla, salt and sliced almonds, and bring to a simmer. Simmer until the mixture thickens slightly, 4 to 5 minutes.

7. When the cake is set but not yet golden, remove the cake from the oven and pour the almond mixture on top. Use a spatula to gently spread it evenly across the surface of the cake.

8. Return the cake to the oven and bake until the topping is bubbly and the almonds are golden brown and toasted, 10 to 15 minutes more.

9. Remove the cake from the oven. Let the cake cool for 10 minutes (any longer and the caramel layer may start to set, making the cake harder to remove from the pan), then run a knife around the edge of the pan. Turn the cake out onto a large plate, then invert it onto a serving plate or cake stand. Let the cake cool completely or serve warm.

Because homemade almond flour will introduce more variables into this recipe, it is more likely to produce inconsistent results in terms of color, crumb, and consistency (depending on the freshness and moisture content of the almonds, the larger grind size of DIY flour, the potential for almond skins to be included, and so on). Such a cake may still be delicious, but not consistent with the photo above.

In an airtight container, the prepared almond-flour mixture can be kept at cool room temperature for several weeks in advance. The finished cake is best served within 24 hours, but leftovers can be stored up to 3 days at cool room temperature.