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.


  1. @Geraldine. How lovely that you are making these cakes for your sons wedding. The time scale for the moist almond cake will be fine. If you are taking it undecorated then just keep it in a sealed container. If iced then the marzipan and icing will seal it and keep it nice and fresh. As for transporting them, it rather depends on how much space you have. A flat car boot is great (I take a fish slice with me to help me lift them back out). However if you have lots of luggage then the back seat will be fine. I am assuming they will all be decorated and safely in cake boxes. These can then be cushioned to ensure they are level and do not move. In the past I have used pillows, cushions, blankets and and our coats to do this. Many good wishes for the wedding.

  2. Thank you very much! Can I just ask? I’m making a few of your cakes for my sons wedding on 27 June 2020. Is the thing to be aware off transporting these cakes to Spain including the moist almond cake. We go Monday wedding is Saturday so I could ice before we leave. Hoping this would work? Oops I’m making the golden fruit cake and the rich fruit cake which will be iced before we travel, it’s the almond one I’m concerned about. Any advice on best way to transport them in the car. E.g. boot/trunk or on back seat of the car?

  3. @Geradine. I have kept this cake two weeks and it has still been moist so I would say you could make and decorate a week in advance and still have another week for it to be eaten.

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