This almond cake recipe grew from reading loads of recipes on almond cakes, but they were all too sweet. So I set about making my own version, which is a traditional moist, densely textured cake that matures and develops over time. It will last really well for up to two weeks. It has a delicious almondy flavour, is rich and can be enjoyed in thin slivers or greedy chunks.
Make some holes in the cake with a skewer and drizzle the cake with a tablespoon of Amaretto to make into a boozy alternative.
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