Almond sponge cake

Almond sponge cake


230 people made this

About this recipe: This Bundt cake is easy to make and tastes fabulous. It's flavoured with ground almonds, almond extract and toasted almonds. Enjoy for afternoon tea, if desired.


Makes: 1 almond Bundt cake

  • 225g butter, softened
  • 400g caster sugar
  • 4 eggs
  • 1 1/2 teaspoons almond extract
  • 1 2/3 teaspoons vanilla extract
  • 310g plain flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 85g ground almonds
  • 250ml milk
  • Glaze
  • 4 tablespoons milk
  • 150g caster sugar
  • 1/2 teaspoon almond extract
  • 50g toasted flaked almonds

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

  1. Preheat oven to 180 C / Gas 4. Grease and flour a 25cm Bundt cake tin. Mix together the flour, baking powder, salt and ground almonds. Set aside.
  2. In a large bowl, cream together the butter and 400g sugar until light and fluffy. Beat in the eggs one at a time, then stir in the 1 1/2 teaspoons almond extract and vanilla. Beat in the flour mixture alternately with 250ml milk, mixing just until incorporated. Pour mixture into prepared tin.
  3. Bake in the preheated oven for 60 to 70 minutes or until a skewer inserted into the centre of the cake comes out clean. Cool for 10 minutes and invert on a wire rack. Cool 10 minutes longer.
  4. Place rack on greaseproof paper. Combine 4 tablespoons milk, 150g sugar, 1/2 teaspoon almond extract and almonds; pour over warm cake.

Cake tins

Instead of the Bundt cake tin, you can bake this cake in one 25cm round springform cake tin; one 23x33cm baking dish; or one 23cm tube cake tin. It can also be made into 18 to 24 cupcakes. Bake at the same temperature, but adjust baking time as needed.

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Reviews (5)


Easy to make. Cake came out darker than on photograph but was light inside when cut. My daughter took it to a school event so I didn't get to taste it but everyone said it was wonderful and there was none left! - 18 Mar 2016


Lovley soft light cake, delicious! - 25 Jan 2015


Exceptional! Thank you for the recipe! - 13 Aug 2016

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