Almond Layer Cake

Almond Layer Cake


62 people made this

About this recipe: Colourful, easy to make and it taste's fantastic. Layers of dense, coloured almond cake are sandwiched together with raspberry jam, coated in chocolate and sliced.


Serves: 36 

  • 225g almond paste
  • 340g butter, softened
  • 200g caster sugar
  • 4 eggs
  • 1 teaspoon almond extract
  • 250g plain flour
  • 1/4 teaspoon salt
  • 5 drops green food colouring
  • 5 drops yellow food colouring
  • 5 drops red food colouring
  • 340g seedless raspberry jam, heated
  • 340g plain chocolate chips, melted

Prep:20min  ›  Cook:45min  ›  Extra time:1hr chilling  ›  Ready in:2hr5min 

  1. Preheat oven to 180 C / Gas 4.
  2. Break almond paste into a large bowl and beat in butter, sugar, eggs and almond extract until light and fluffy. Beat in the flour and salt. Split batter into three equal portions, mixing one portion with green food colouring, one with yellow and one with red. Spread each portion out to 5mm thickness into the bottom of an ungreased 20x30cm baking tin.
  3. Bake each layer for 12 to 15 minutes in the preheated oven, until lightly browned. Allow to cool.
  4. On a chopping board, stack the cake, spreading tops of the first two layers with raspberry jam. Spread melted chocolate over top of the third layer. Chill in the refrigerator 1 hour or until jam and chocolate are firm. Slice into small rectangles to serve.

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