Mary Berry Almond Cake Recipe

This tender moist Mary Berry Almond Cake is made with ground almonds and caster sugar and ready in 60 minutes. The scent of toasted nuts fills the room as the golden crust emerges from the oven. I bake this simple treat whenever friends come over for tea.

Why This Classic Works

Ground almonds provide an incredibly tender crumb that keeps the sponge moist for days. Replacing some of the flour with nuts means the cake stays soft without becoming dense.

I used to add too much almond extract, which gave it an artificial taste. I learned that just one teaspoon creates the right balance of flavor alongside the buttery sponge.

Mary Berry Almond Cake Ingredients

• 225g softened butter
• 225g caster sugar
• 4 large eggs
• 100g self-raising flour
• 100g ground almonds
• 1 tsp almond extract
• 50g flaked almonds

How To Make Mary Berry Almond Cake

1. Preheat and Prep: Preheat the oven to 160C Fan (180C regular). Grease and line an 8-inch round cake tin with baking parchment.
2. Cream the Butter and Sugar: Beat the softened butter and caster sugar together until pale and fluffy. This takes about three minutes.
3. Add the Eggs: Beat in the eggs one at a time. Add a spoonful of flour with each egg to prevent the mixture from curdling.
4. Fold the Dry Ingredients: Gently fold in the remaining self-raising flour, ground almonds, and almond extract until just combined.
5. Top and Bake: Pour the batter into the prepared tin and level the top. Sprinkle the flaked almonds evenly over the surface.
6. Bake to Golden: Bake for 45 minutes until a skewer inserted into the center comes out clean. Leave to cool in the tin.

Recipe Tips

• Room temperature ingredients: Using soft butter and room temperature eggs helps the batter emulsify smoothly.
• Don’t overmix: Fold the dry ingredients gently so the sponge stays light and fluffy.
• Watch the almonds: If the flaked almonds brown too quickly, cover the tin loosely with foil halfway through baking.

What To Serve With Almond Cake

A dollop of lightly whipped cream or a scoop of vanilla ice cream cuts through the richness beautifully. Fresh berries like raspberries or strawberries also offer a sharp contrast to the sweet almond flavor.

How To Store

Keep the cake in an airtight container at room temperature for up to four days. It freezes exceptionally well for up to three months if wrapped tightly in double layers of cling film.

FAQs

Can I use plain flour instead of self-raising?

Yes, but you will need to add one teaspoon of baking powder to ensure the sponge rises.

Why did my cake sink in the middle?

Opening the oven door too early or underbaking can cause the sponge to collapse.

Can I make this in a loaf tin?

Yes, a 2lb loaf tin works perfectly, but you may need to increase the baking time by ten minutes.

Nutrition

• Calories: 450 kcal
• Total Fat: 32g
• Saturated Fat: 15g
• Cholesterol: 130mg
• Sodium: 210mg
• Total Carbohydrate: 35g
• Protein: 8g

Try More Recipes:

• Mary Berry Almond Sponge Cake Recipe
• Mary Berry 9 Inch Sponge Cake Recipe
• Mary Berry Orange Loaf Cake Recipe