Deliciously Moist Almond Cake

This wonderfully different cake, moist with a slightly nutty texture makes a lovely change from the traditional madeira cake.  It also keeps very well and can be used as a tier in a wedding cake.

Makes a 9″ round or 8″ square cake


375g softened unsalted butter

375g golden caster sugar

2 oranges (finally grated rind)

375g ground almonds

1tsp ground mixed spice

5 large eggs (Beaten)

200g flaked almonds (finally chopped)

100g Self Raising flour

8 tblsp Amaretto Liquor

To Cover

300g white chocolate

50g unsalted butter


  1. Turn the oven on to 160 deg C, 140 deg F or gas mark 3
  2. Grease and line the cake tin
  3. Beat butter, sugar and grated orange rind together until very soft and light in colour
  4. Stir in the ground almonds
  5. Add the eggs a little at a time, beating well after each addition
  6. Stir in the chopped flaked almonds
  7. Fold in the flour and mixed spice
  8. Fold in the Amaretto Liquor
  9. Spoon into the prepared cake tin and smooth the top
  10. Cover the outside of the tin with two sheets of newspaper folded lengthwise into three and tied with string
  11. Bake for an hour
  12. Cover the top with baking parchment and bake for a further hour or until the cake is cooked (check after about 45 minutes) or a skewer comes out clean
  13. Remove from the oven and leave to cool in the tin for 15 minutes before turning out onto a wire rack to cool

Once the cake is cold, turn upside down (trim top if necessary to make it level) onto a cake board

Gently melt the white chocolate with the butter until just melted.  Stir until smooth (do not over stir) and cover the top and sides completely with this mixture.

Leave to set

The cake is now ready to marzipan and ice.

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