Spanish almond cake

    45 min

    This simple almond cake can be served warm with vanilla ice cream or whipped cream. Or, even better, after it is fully cooled, wrap in aluminium foil and let it sit for a few days, it will develop more flavour with time.

    23 people made this

    Serves: 12 

    • 275g butter
    • 275g caster sugar
    • 6 eggs
    • 250g ground almonds
    • 150g plain flour
    • icing sugar for dusting

    Prep:15min  ›  Cook:30min  ›  Ready in:45min 

    1. Preheat oven to 180 C / Gas 4. Grease as springform tin.
    2. In a bowl beat butter and sugar.
    3. Separate the eggs. Add egg yolks to the butter mixture and beat till well combined. Sift flour on top and stir to combine. Add almonds and stir again.
    4. Beat egg whites till they stand in stiff peaks. Fold into the mixture.
    5. Tip mixture in the prepared tin and even out with a spatula. Bake in the preheated oven till a tester comes out clean, about 30 to 40 minutes.
    6. Let cool then remove from tin. Dust with icing sugar.

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