Our special almond cake

    1 hour 15 min

    What makes this special? Because it has very little flour and the eggs are separated and added as beaten yolks and whisked whites, the result is a cake which is both light and moist. My Granny Hayes often baked it for her bridge parties and it has become a family favourite. It's a bit fiddly but don't be put off . . . try it!


    Norfolk, England, UK
    9 people made this

    Makes: 1 Serves 12 people

    • 160g caster sugar
    • 110g butter or margarine
    • 3 eggs
    • 1/2 teaspoon almond extract
    • 40g self-raising flour
    • 60g ground almonds

    Prep:15min  ›  Cook:1hr  ›  Ready in:1hr15min 

    1. Preheat the oven to 180 C / Gas 4. Line a baking tin with greaseproof paper or baking parchment.
    2. Beat the sugar and butter until light and creamy.
    3. Separate the eggs, add yolks one at a time, then the almond essence. Beat well in.
    4. Fold in sieved flour mixed with ground almonds.
    5. Whisk egg whites until stiff and fold into mixture. Pour into the prepared tin.
    6. Bake for about 1 hour. Turn out and cool on a rack. Sprinkle top with caster sugar before the cake has cooled.

    Serving suggestion

    A slice, warmed in the microwave and served with a dollop of ice cream, makes a yummy pud!

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