There’s something truly special about a cake that combines the rich, nutty flavors of almonds with a tender, moist crumb. And when that cake comes from the kitchen of the one and only Mary Berry, you know you’re in for a real treat. Her almond cake recipe is a beloved classic, a testament to her baking prowess and her ability to create simple yet utterly delicious desserts.
This cake is a perfect example of how Mary Berry can take a few humble ingredients and transform them into something extraordinary. With its delicate almond essence and golden, inviting appearance, this almond cake is sure to become a new family favorite, gracing your table for all sorts of special occasions.
Quick Facts
- Prep Time: 20 mins
- Cook Time: 1 hr
- Total Time: 1 hr 20 mins
- Difficulty: Medium
- Servings: 8-10 slices
What is Mary Berry’s Almond Cake?
Mary Berry’s almond cake is a delightful twist on a classic British teatime treat. At its heart, it’s a beautifully moist sponge cake, infused with the rich, nutty flavor of ground almonds. But what sets this cake apart is the addition of a sweet almond-flavored icing, which perfectly complements the cake’s tender crumb and almond essence. It’s a cake that’s both indulgent and surprisingly light, making it the perfect accompaniment to a cup of tea or coffee.
Related: Mary Berry Carrot Cake Loaf Recipe
Almond Cake Ingredients
For the Cake:
- 175g softened butter
- 175g caster sugar
- 3 eggs
- 175g self-raising flour
- 75g ground almonds
- 1 tsp baking powder
- 2 tbsp milk
For the Icing:
- 125g icing sugar
- 2-3 tbsp milk
- 1/2 tsp almond extract
Steps to Make Mary Berry Almond Cake
Instructions
- Preheat your oven to 180°C/350°F. Grease and line a deep 20cm round cake tin.
- In a large bowl, cream together the butter and caster sugar until light and fluffy. Beat in the eggs one at a time.
- Fold in the self-raising flour, ground almonds, and baking powder until well combined. Add the milk and mix until you have a smooth batter.
- Pour the batter into the prepared tin and level the surface. Bake for 50-60 minutes, or until a skewer inserted in the center comes out clean.
- Allow the cake to cool in the tin for 10 minutes, then turn out onto a wire rack to cool completely.
- For the icing, sift the icing sugar into a bowl. Add the milk and almond extract and mix until you have a smooth, pourable consistency.
- Once the cake is cooled, pour the icing over the top, allowing it to drizzle down the sides. Let the icing set before slicing and serving.
Nutritional Information
- Calories: 425 kcal
- Fat: 21g
- Carbohydrates: 54g
- Protein: 6g
Why You’ll Love Mary Berry’s Almond Cake
Irresistible Flavor
The combination of rich almond essence and sweet, buttery sponge is simply divine. Each bite is a delightful balance of flavors that will have you reaching for another slice.
Perfect Texture
With its tender, moist crumb and light-as-air feel, this cake practically melts in your mouth. The ground almonds add a delightful depth and nuttiness.
Versatile Treat
While incredible on its own with a cup of tea, this almond cake also makes a wonderful dessert. Dress it up with fresh berries and whipped cream for a showstopping finale.
Variations and Substitutions
- For a gluten-free version, replace the self-raising flour with a gluten-free flour blend.
- Swap out the ground almonds for another nut variety like hazelnuts or pecans.
- Add a teaspoon of vanilla extract to the batter for an extra flavor boost.
- Instead of icing, dust the cooled cake with powdered sugar for a rustic look.
Pairing Suggestions
This almond cake is utterly divine when enjoyed with a hot cup of English breakfast tea or coffee. For an extra indulgent treat, serve it alongside a glass of chilled dessert wine like Moscato or Late Harvest Riesling.
If you’re looking for the perfect cake to anchor an afternoon tea spread, Mary Berry’s almond cake pairs beautifully with fresh berries, lemon curd, and dainty tea sandwiches.
Storage and Reheating Instructions
This cake will keep well at room temperature for 3-4 days when stored in an airtight container. For longer storage, wrap well and refrigerate for up to 1 week.
To enjoy chilled almond cake, simply remove a slice from the fridge about 30 minutes before serving to allow it to come closer to room temperature.
Conclusion
With its rich almond essence, tender crumb, and sweet icing, Mary Berry’s almond cake is sure to become an instant classic in your baking repertoire. This quintessentially British treat is perfect for any occasion, from casual teatimes to celebratory gatherings. So go ahead and indulge in a slice (or two) of this nutty, delectable cake – you simply can’t go wrong with a tried-and-true Mary Berry recipe.