Almond Cake

Hey guys,

How’s it going?

Apologies for not posting last week. The holiday season has meant that that all my well-established routines have gone straight out the window. But, as of Monday everything is back to normal: full working weeks, less indulgence (who am I kidding?), regular blogging and all in all bringing order back into my life. But first – the weekend! Gonna be spending it chilling with Mr Man and getting some errands done diddy.

This week, I made a wonderful three tier almond cake, delicately flavoured goodness. I whipped up some almond flavoured cream for in between the layers and used an almond buttercream for the top and sides. Then toasted some whole and almonds slivers, dunked them in a quick toffee caramel and used those for decoration. I think it gave it a really pretty finish and looks befitting for the winter days… =)

Almond Cake

Ingredients (serves 12-15): 


  • 5 eggs
  • 430ml almond milk
  • 1 teaspoon vanilla extract
  • 3 teaspoons almond extract
  • 450g flour
  • 75g caster sugar
  • 50g ground almonds
  • 75g cornflour
  • 3 heaped teaspoons baking powder
  • 1.5 teaspoons salt
  • 260g unsalted butter, softened


  • 100ml water
  • 100g caster sugar
  • 1 tablespoon almond extract

Almond Whipped Cream:

  • 300ml double cream
  • 1 tablespoon almond extract
  • 2 tablespoons icing sugar

Almond Butter Cream:

  • 225g unsalted butter, softened
  • 250g icing sugar
  • 1 teaspoon almond extract
  • 2 tablespoons almond milk
  • Pinch of salt

Toasted Almonds:

  • 50g whole almonds
  • 50g sliced almonds
  • 2 tablespoons water
  • 100g caster sugar
  • 1 teaspoon lemon juice
  • 1 teaspoon salted butter



  1. Line and grease three 9 inch loose bottomed baking pans.
  2. Preheat oven to gas mark 4.
  3. Sieve the flour, ground almonds, cornflour, baking powder and salt into a large bowl, stir well to combine.
  4. In a measuring jug, whisk together the eggs, almond milk, vanilla and almond extracts.
  5. Cream the sugar and butter together with an electric whisk.
  6. Add a third of the liquid mix from the jug to the creamed sugar and butter mixture and whisk until combined.
  7. Then add a third of the flour mix, and whisk well until combined.
  8. Repeat with remaining liquids and flour, ensure it is well combined each time.
  9. Split the batter into the three lined tins equally and use the back of a spoon to spread out evenly in the pan.
  10. Bake for 25-30 minutes until a cake tester or wooden skewer come out clean.
  11. Cool on a wire rack until the cakes reach room temperature.


  1. Meanwhile, start on your other elements. Make the simple syrup by heating together the sugar, water and almond extract until the sugar disolves and it’s just boiling.
  2. Take it off the heat and place in a small bowl to cool.

Almond Whipped Cream:

  1. For the almond cream, add the cream, almond extract and icing sugar to a bowl.
  2. Whisk until the cream holds soft peaks and set aside.

Almond Buttercream:

  1. For the buttercream, add the softened butter into a bowl and whisk for a few minutes until light and airy. It should lighten in colour too.
  2. Add the pinch of salt and 50g of icing sugar and whisk well.
  3. Continue adding icing sugar 50g at a time, whisking well, until it is all well combined.
  4. Finally, add the vanilla and almond milk and whisk once more.

Toasted Caramel Nuts:

  1. For the toasted almonds, grease a baking tray and set aside.
  2. In another tray, heat these in the oven on gas mark 4 for around 10mins. Every 3/4 mins give them a quick toss.
  3. Prepare the caramel by heating the sugar, water, lemon juice on the hob on a medium heat.
  4. Once it starts boiling, keep an eye on it – as soon as it reaches an amber colour, add the butter and almonds, stir through and carefully empty them out onto the greased tray.
  5. Spread as thinly as possible and then cool to room temperature before breaking it up into small chunks to decorate.

To assemble:

  1. Using a pastry brush, brush each layer of the cake with the simple syrup.
  2. Place the first layer on a cake board, and spread on half the almond whipped cream with a spatula.
  3. Repeat with the second layer.
  4. Carefully place the final layer on top and using a palette knife, cover the top and sides of the cake with the almond butter cream.
  5. Decorate with the caramelised almonds by placing them around the perimeter of the cake.


– Kay

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