Light Almond Cake

    2 hours

    This buttery cake is easy to make and tastes fabulous. It's flavoured with vanilla, almond and lemon zest. The cake is sprinkled with dark rum after baking. Enjoy for afternoon tea or as a dessert with cream.

    10 people made this

    Serves: 14 

    • 3 eggs, separated
    • 1/2 teaspoon cream of tartar
    • 150g butter, softened
    • 300g caster sugar
    • 1 teaspoon vanilla extract
    • 1 teaspoon almond extract
    • 2 teaspoons grated lemon zest
    • 2 teaspoons lemon juice
    • 175ml milk
    • 290g plain flour
    • 2 teaspoons baking powder
    • 3/4 teaspoon bicarbonate of soda
    • 70g blanched almonds, chopped
    • 2 teaspoons dark rum

    Prep:30min  ›  Cook:1hr30min  ›  Ready in:2hr 

    1. Preheat oven to 150 C / Gas 2. Grease one 26cm tube cake tin and sprinkle almonds evenly over the bottom.
    2. Beat the egg whites with the cream of tartar until stiff. Set aside.
    3. Cream the butter and sugar together. Beat in egg yolks, then the vanilla, almond extract, lemon juice, lemon zest and milk.
    4. In another bowl, stir together the flour, baking powder and bicarbonate of soda. Beat into the creamed mixture. Fold in about 1/3 of the egg whites to lighten the batter and then fold in the rest gently but thoroughly. Pour batter into prepared tin.
    5. Bake at 150 C / Gas 2 for 1 1/2 hours or until a skewer comes out clean when inserted in the centre of the cake. As soon as you remove the cake from the oven, sprinkle the top evenly with the rum. Transfer to a rack to cool.

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    Reviews & ratings
    Average global rating:

    Reviews in English (5)


    Not bad but definitely average. The rum flavour is lost.  -  02 Aug 2003  (Review from Allrecipes US | Canada)


    This cake was SOOOOOOOOOOO good. I too adapted it a little more to add more rummy goodness. I left out the lemon zest and juice and added 2 tsp of rum. I also used 6 tbsp of butter and 1/4 cup of extra light olive oil in place of the the 2/3 cup butter to lower the saturated fat content of the cake. Finally, I used the previous reviewers recipe for a rum glaze but it made way too much, you probably only need 2 tbsp melted butter, 1/4 cup brown sugar, 1/4 cup white sugar, and 1/4 cup rum (after removing from heat). It was very good moist and addictive!  -  21 Oct 2010  (Review from Allrecipes US | Canada)


    I used the basis of this recipe to make a very rummy cake that came out super good. What I changed: Swap almond extract for equal amounts of rum extract. Leave out the lemon zest. Swap the 2 tsp. lemon juice for rum. leave out the almonds & use a rum glaze made with 3 tbsp butter, 3/4 cups brown sugar, 1/4 white sugar, and +-1/2 cup rum of your choice. Dissolve sugar in melted butter, remove from heat and stir in rum. Yum!  -  13 Aug 2010  (Review from Allrecipes US | Canada)