Almond cake cut into slices

Almond cake

Name: Almond cake
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 10
Ingredients: 200g butter softened, plus extra for the tin; 200g golden caster sugar; 1 lemon zested; 4 eggs; 1 tsp almond extract (optional); 150g ground almonds; 50g gluten-free self-raising flour; 20g flaked almonds; 1 tbsp icing sugar

Ailsa Burt

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Serves 8 - 10

Easy

Prep: 10 mins

Cook: 45 mins

plus cooling

A star rating of 4.8 out of 5.25 ratingsRate

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Bake a gluten-free cake using ground almonds – it's ideal for a coffee morning so nobody is left out, or an afternoon treat with a cuppa

Gluten-free

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

200g butter

softened, plus extra for the tin
200g golden caster sugar
1 lemon

zested
4 eggs
1 tsp almond extract

(optional)
150g ground almonds
50g gluten-free self-raising flour
20g flaked almonds
1 tbsp icing sugar

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Nutrition: Per serving (10)

kcal387
fat28g
saturates12g
carbs27g
sugars22g
fibre0.1g
protein7g
salt0.5g

Method

step 1

Heat the oven to 180C/160C fan/gas 4. Butter a 20cm round cake tin and line with baking parchment. Beat the butter and sugar together for 5 mins until pale and fluffy. Mix in the lemon zest, then add in the eggs, one at a time, beating well after each addition. Stir in the almond extract. The mixture may look split at this stage, but it will come together once the flour is added.
step 2

Tip in the ground almonds and flour, and mix to combine. Scrape into the prepared tin. Scatter over the flaked almonds and bake for 40-45 mins until golden and a skewer inserted into the centre comes out clean. Leave to cool completely in the tin, then dust over the icing sugar to serve.

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A star rating of 4.8 out of 5.25 ratings

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