Mary Berry Almond Sponge Cake Recipe

This light fluffy Mary Berry Almond Sponge Cake is made with ground almonds, rich butter, and eggs, and ready in 45 minutes. The sweet scent of baking almonds fills the kitchen as the golden crust rises perfectly in the oven. I always rely on this recipe when I need a classic weekend treat.

Why This Classic Works

Mary Berry’s all-in-one method is completely foolproof for achieving a soft and tender crumb. The addition of ground almonds provides moisture that keeps the sponge fresh for days.

I used to overmix my cake batters, resulting in dense and heavy sponges. Trusting the brief mixing time here changed how I bake completely.

Mary Berry Almond Sponge Cake Ingredients

• 225g softened butter or baking spread
• 225g caster sugar
• 200g self-raising flour
• 50g ground almonds
• 4 large eggs
• 1 tsp baking powder
• 1 tsp almond extract
• 3 tbsp milk
• 50g flaked almonds

How To Make Mary Berry Almond Sponge Cake

1. Prep the Tins: Preheat your oven to 180°C (160°C Fan). Grease and line two 20cm round sandwich tins with baking paper.
2. Combine Ingredients: Place the butter, sugar, flour, ground almonds, eggs, baking powder, and almond extract into a large mixing bowl.
3. Mix the Batter: Beat with an electric whisk for about two minutes until smooth and well blended. Add a splash of milk if the batter seems too stiff to drop off a spoon.
4. Divide and Top: Divide the batter evenly between the prepared tins and level the surfaces. Scatter the flaked almonds over the top of one of the cakes.
5. Bake: Bake in the preheated oven for 25-30 minutes until golden brown and springing back when lightly pressed.
6. Cool: Leave to cool in the tins for five minutes before turning out onto a wire rack to cool completely.

Recipe Tips

• Use softened butter: Cold butter will not blend properly and leaves lumps in your sponge.
• Check your baking powder: Expired baking powder will stop your cake from rising, leading to a flat bake.
• Do not overmix: Stop beating as soon as the batter is smooth to prevent a tough and dense texture.
• Watch the oven: Almonds can burn quickly, so keep an eye on the flaked almond topping during the final five minutes.

What To Serve With Almond Sponge Cake

A generous slice pairs beautifully with a hot pot of Earl Grey or English Breakfast tea. You can also serve it with a dollop of softly whipped cream and fresh raspberries to cut through the sweetness.

How To Store

Keep the cake in an airtight container at room temperature for up to three days. The sponge freezes exceptionally well without filling; wrap tightly in cling film and freeze for up to three months.

FAQs

Can I use plain flour instead of self-raising?

Yes, but you will need to add two extra teaspoons of baking powder to ensure the cake rises properly.

Why did my cake sink in the middle?

Sinking usually happens if the oven door is opened too early or if the cake was underbaked. Always wait until at least the 20-minute mark before checking.

Can I bake this in a loaf tin?

You can bake this batter in a 900g loaf tin, but the baking time will increase to 45-55 minutes. Check with a skewer to ensure the center is cooked.

Nutrition

• Calories: 380 kcal
• Total Fat: 22g
• Saturated Fat: 10g
• Cholesterol: 95mg
• Sodium: 210mg
• Total Carbohydrate: 40g
• Protein: 7g

Try More Recipes:

• Mary Berry 9 Inch Sponge Cake Recipe
• Mary Berry Orange Loaf Cake Recipe
• Mary Berry Lemon Curd Cake Recipe