Christmas Almond Cake

    5 hours

    This is an elegant cake to serve during Christmastime. An almond based sponge cake is glazed and decorated with almonds and festive-shaped marzipan.

    32 people made this

    Serves: 12 

    • 225g butter, softened
    • 400g caster sugar
    • 6 eggs, room temperature
    • 225g plain flour
    • 1/2 teaspoon salt
    • 2 teaspoons almond extract
    • 225g marzipan
    • 120g icing sugar
    • 4 tablespoons milk
    • 70g blanched almonds
    • 4 drops red food colouring
    • 4 drops green food colouring

    Prep:1hr  ›  Cook:1hr  ›  Extra time:3hr cooling  ›  Ready in:5hr 

    1. Preheat oven to 170 C / Gas 3. Grease and flour a 26cm round tube cake tin.
    2. In a large bowl, cream butter and sugar together with an electric mixer until well mixed. Add eggs, one at a time and beat until mixture is light and fluffy. Blend in flour and salt. Mix in almond extract. Pour batter into prepared tin.
    3. Bake for 60 minutes or until a skewer comes out clean when inserted in the centre of the cake. Cool in tin for 10 minutes. Remove from tin and transfer to a wire rack to cool fully.
    4. Break off tablespoon-sized pieces of the marzipan and shape into holly leaves. Using the tip of a knife, score the shaped holly leaf to resemble veins in the leaves. Mix green food colouring with a small amount of water and brush the holly leaves, repeating until desired colour is reached. Set aside on greaseproof paper.
    5. Break off 2 tablespoons of marzipan and knead in several drops of red food colouring. When colour is bright red, break off smaller pieces. Roll into balls to resemble holly berries. Place on greaseproof paper.
    6. In a small bowl, combine 120g icing sugar and milk. Mix until smooth. When the cake has cooled, drizzle with the glaze and top with almonds. Garnish with the marzipan holly leaves and berries.

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    Reviews & ratings
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    Reviews in English (27)


    This cake was delicious! I didn't decorate it, I just made a plain almond cake and topped it with the glaze. I added a little almond and vanilla extract to the glaze. Since I read the review that said the cake was dry, I added about 1/2 cup of sour cream. I cooked it in a silcone bundt pan that I got for Christmas (the first time I used it), so it seemed to cook slower. It needed the full hour but it browned nicely and was moist and delicious. My guests loved it!!  -  31 Dec 2005  (Review from Allrecipes US | Canada)


    This recipe is wonderful. The almond pound cake comes out perfect.  -  29 Mar 2003  (Review from Allrecipes US | Canada)


    Very pretty pound cake but it needed some more flavor. Probably adding a teaspoon of salt and maybe some almond flavoring would help.  -  20 Apr 2002  (Review from Allrecipes US | Canada)