This Mary Berry Almond Loaf Cake is moist and fragrant, which uses almond extract and ground almonds. It’s a classic, foolproof recipe, ready in about 1 hour 45 minutes.
Mary Berry Almond Loaf Cake Ingredients
- 150g (5oz) baking spread, straight from the fridge
- 225g (8oz) self-raising flour
- 1 tsp baking powder
- 125g (4½oz) caster sugar
- 1 tsp almond extract
- 55g (2oz) ground almonds
- 2 tbsp milk
- 4 eggs
- 25g (1oz) flaked almonds
How To Make Mary Berry Almond Loaf Cake
- Preheat and prep tin: Set oven to 160°C/140°C Fan/Gas 3. Grease and line a 900g (2lb) loaf tin.
- Mix the batter: Add all ingredients except flaked almonds to a bowl. Beat with an electric whisk for 2 minutes until pale and fluffy.
- Bake the loaf: Pour batter into the tin, level the top, and sprinkle with flaked almonds. Bake for about 1½ hours until golden and a skewer comes out clean.
- Cool and serve: Let cool in tin, then transfer to a wire rack. Remove paper and slice thickly to serve.
Recipe Tips
- Can I make it ahead? Yes, bake it a day ahead and store in an airtight container.
- Can I freeze it? Yes, this loaf freezes well—wrap tightly and use within 1 month.
- Why add ground almonds? They add moisture and a rich almond flavor.
- How to check for doneness: Insert a skewer into the center—it should come out clean.
What To Serve With Almond Loaf Cake
This loaf is delicious solo or with:
- Warm custard or double cream
- Fresh berries or berry compote
- A drizzle of honey or warm jam
- A cup of black tea or coffee
How To Store Almond Loaf Cake
Room Temperature: Store in an airtight container for up to 3 days.
Freeze: Wrap well and freeze whole or sliced for up to 1 month.
Almond Loaf Cake Nutrition Facts
- Calories: ~290 kcal per slice (1/10 loaf)
- Fat: 15g
- Carbohydrates: 32g
- Protein: 6g
- Sugar: 17g
- Fiber: 1g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Can I use butter instead of baking spread?
Yes, unsalted butter can be used but let it soften slightly before mixing.
Can I add fruit to the loaf?
Yes, try adding raspberries or chopped dried apricots for variation.
How do I prevent the top from browning too much?
Cover loosely with foil after 1 hour if needed.
Can I use almond flour instead of ground almonds?
Yes, as long as it’s finely ground—it offers similar texture and flavor.
Mary Berry Almond Loaf Cake
Description
A soft, almond-scented loaf cake topped with golden flaked almonds—perfect for teatime or served warm with custard.
Ingredients
Instructions
- Preheat oven to 160°C/140°C Fan. Grease and line a 2lb loaf tin.
- Add all ingredients (except flaked almonds) to a bowl. Beat for 2 minutes until light and fluffy.
- Pour into tin, level top, and sprinkle with flaked almonds.
- Bake 1½ hours until golden and a skewer comes out clean.
- Cool in tin, then on rack. Slice thickly to serve.
Notes
- Store in an airtight tin for 3 days.
- Freezes well when tightly wrapped.
- Use foil to prevent over-browning.
- Add berries for a fruity twist.