This delightful Mary Berry Ground Almond Cake is prepared using butter or margarine, caster sugar, eggs, self-raising flour, and ground almonds. This Ground Almond Cake recipe offers a dessert that takes about 55 minutes to prepare and can serve up to 8 people.
Mary Berry Ground Almond Cake Ingredients
- 225 g (8 oz) butter or margarine
- 225 g (8 oz) caster sugar
- 3 large eggs
- 1 teaspoon vanilla essence
- 1/4 teaspoon almond essence
- 125 g (4 oz) self-raising flour
- 175 g (6 oz) ground almonds
- 50 g (2 oz) whole almonds, blanched
- 25 g (1 oz) plain dark chocolate optional
How To Make Mary Berry Ground Almond Cake
- Prepare the oven: Preheat it to 150ºC (300ºF) and grease a 20.5 cm (8-inch) round cake pan, then line the bottom with parchment paper.
- Cream the batter: Start by creaming together the butter or margarine and caster sugar in a large bowl until the mixture becomes light and fluffy, ensuring a smooth texture.
- Prepare the egg mixture: Separate the egg yolks from the whites, setting the whites aside, and beat the yolks with the vanilla and almond essences; gradually blend this into the creamed sugar mixture.
- Prepare the flour mixture: Sift the self-raising flour and then gently fold it into the creamed mixture along with the ground almonds, ensuring everything is thoroughly combined without losing air.
- Prepare the egg whites: In a separate bowl, beat the egg whites until they form soft peaks, then carefully fold these into the main batter to maintain its lightness.
- Prepare the cake pan: Spoon the finished batter into the prepared cake pan, smoothing the top to ensure an even layer.
- Prepare the toppings: Roughly chop the blanched whole almonds and sprinkle them over the batter to add a crunchy texture to the finished cake.
- Bake the cake: Place the cake pan in the preheated oven and bake for about 45 minutes, or until the top is golden brown and a skewer inserted into the center comes out clean.
- Prepare the chocolate topping: If using chocolate, melt it in a heatproof bowl set over a pan of simmering water, stirring until smooth, then drizzle it over the cooled cake and allow it to set before serving.
Recipe Tips
- Choose the Right Almonds: Opt for high-quality almonds for both the ground and whole varieties to ensure a rich, nutty flavor in every bite.
- Ensure Proper Creaming: Spend extra time creaming the butter and sugar until they are really light and fluffy, as this helps create a soft, airy texture in the cake.
- Egg Temperature: Bring the eggs to room temperature before using them, as they’ll blend more smoothly into the batter, enhancing the cake’s texture.
- Avoid Overmixing: When folding in the flour and whipped egg whites, use a gentle hand to keep the batter airy; overmixing can make the cake dense.
What Pairs Nicely With Ground Almond Cake
Serve your Ground Almond Cake with a dollop of lemon curd, raspberry coulis, mascarpone cream, a sprinkle of crushed pistachios, and a drizzle of honey.
You can also pair it with peach slices soaked in amaretto, a scoop of lavender ice cream, or caramelized figs for a creative twist.
How To Store Ground Almond Cake Leftovers
To Refrigerate: Keep the Ground Almond Cake in an airtight container to maintain its freshness. Place it in the refrigerator where it will stay fresh for up to 5 days. Make sure the cake is completely cool before storing to prevent condensation.
To Freeze: Ground Almond Cake freezes well due to its dense moisture content. Wrap it tightly in plastic wrap and then in aluminum foil to protect against freezer burn. Label with the date, and it can be stored frozen for up to 3 months.
How To Reheat Ground Almond Cake Leftovers
In The Oven: Place the leftover Ground Almond Cake in a baking dish, cover loosely with foil to prevent drying out, and warm at 175ºC (350ºF) for about 10 minutes. Serve warm for a soft and delightful taste.
In The Microwave: If you’re short on time, place a slice of the Ground Almond Cake on a microwave-safe plate and heat for 20-30 seconds on high. This method is quick but can unevenly warm the cake.
In The Air Fryer: To reheat in the air fryer, set the temperature to 160ºC (320ºF) and heat the cake for about 3-4 minutes. This method works well to restore the edges’ crispiness while keeping the inside moist.
Frequently Asked Questions
Can I substitute the almond essence?
You can substitute almond essence with vanilla or orange essence to vary the flavor profile. Using a different essence alters the cake’s taste slightly but keeps the delightful aroma intact.
How do I know when the cake is fully baked?
The cake is fully baked when it turns golden brown and a skewer inserted into the center comes out clean. This indicates that the inside is cooked thoroughly.
Can this cake be made gluten-free?
To make this cake gluten-free, replace the self-raising flour with a gluten-free self-raising blend. Ensure all other ingredients are certified gluten-free to avoid cross-contamination.
Mary Berry Ground Almond Cake Nutrition Facts
Amount Per Serving
- Calories 313
- Total Fat 17g
- Saturated Fat 8.4g
- Trans Fat 0.5g
- Cholesterol 159mg
- Sodium 161mg
- Potassium 89.5mg
- Total Carbohydrates 37g
- Dietary Fiber 1g
- Sugars 20g
- Protein 5.2g
Try More Mary Berry Recipes:
Mary Berry Ground Almond Cake
Description
This delightful Mary Berry Ground Almond Cake is prepared using butter or margarine, caster sugar, eggs, self-raising flour, and ground almonds. This Ground Almond Cake recipe offers a dessert that takes about 55 minutes to prepare and can serve up to 8 people.
Ingredients
Instructions
- Prepare the oven: Preheat it to 150ºC (300ºF) and grease a 20.5 cm (8-inch) round cake pan, then line the bottom with parchment paper.
- Cream the batter: Start by creaming together the butter or margarine and caster sugar in a large bowl until the mixture becomes light and fluffy, ensuring a smooth texture.
- Prepare the egg mixture: Separate the egg yolks from the whites, setting the whites aside, and beat the yolks with the vanilla and almond essences; gradually blend this into the creamed sugar mixture.
- Prepare the flour mixture: Sift the self-raising flour and then gently fold it into the creamed mixture along with the ground almonds, ensuring everything is thoroughly combined without losing air.
- Prepare the egg whites: In a separate bowl, beat the egg whites until they form soft peaks, then carefully fold these into the main batter to maintain its lightness.
- Prepare the cake pan: Spoon the finished batter into the prepared cake pan, smoothing the top to ensure an even layer.
- Prepare the toppings: Roughly chop the blanched whole almonds and sprinkle them over the batter to add a crunchy texture to the finished cake.
- Bake the cake: Place the cake pan in the preheated oven and bake for about 45 minutes, or until the top is golden brown and a skewer inserted into the center comes out clean.
- Prepare the chocolate topping: If using chocolate, melt it in a heatproof bowl set over a pan of simmering water, stirring until smooth, then drizzle it over the cooled cake and allow it to set before serving.