Mary Berry Ground Almond Cake is made with butter, golden caster sugar, lemon zest, eggs, almond extract, ground almonds, gluten-free self-raising flour, flaked almonds, and icing sugar. This delicious Ground Almond Cake recipe creates a delightful dessert that takes about 50 minutes to prepare and can serve up to 10 people.
Ingredients Needed
- 200g (7 oz) butter, softened, plus extra for the tin
- 200g (1 cup) golden caster sugar
- 1 lemon, zested
- 4 eggs
- 1 tsp almond extract (optional)
- 150g (1 1/2 cups) ground almonds
- 50g (1/3 cup) gluten-free self-raising flour
- 20g (1/4 cup) flaked almonds
- 1 tbsp icing sugar
How To Make Ground Almond Cake
- Preheat Oven: Heat the oven to 180°C (160°C fan)/350°F/gas 4. Butter a 20cm (8-inch) round cake tin and line with baking parchment.
- Cream Butter and Sugar: Beat the butter and sugar together for 5 minutes until pale and fluffy.
- Add Lemon Zest and Eggs: Mix in the lemon zest. Add the eggs one at a time, beating well after each addition. Stir in the almond extract if using.
- Combine Dry Ingredients: Mix in the ground almonds and flour until combined. The mixture might look split, but it will come together.
- Bake: Scrape the mixture into the prepared tin. Scatter over the flaked almonds. Bake for 40-45 minutes until golden and a skewer inserted into the center comes out clean.
- Cool and Serve: Leave to cool completely in the tin. Dust with icing sugar before serving.
Recipe Tips
- Soften the Butter: Make sure the butter is fully softened before beating it with the sugar to achieve a light and fluffy texture.
- Beat Eggs Well: Add the eggs one at a time and beat well after each addition to prevent the mixture from curdling.
- Use Fresh Lemon Zest: Fresh lemon zest adds more flavor. Avoid using pre-grated zest as it can be less aromatic.
- Check for Doneness: Insert a skewer into the center of the cake. If it comes out clean, the cake is done. If it has batter on it, bake for a few more minutes.
- Cool Completely: Let the cake cool completely in the tin before removing it to prevent it from breaking apart.
How To Store And Reheat Leftovers?
- Refrigerate: Let the leftover Ground Almond Cake cool to room temperature. Transfer it to an airtight container and store it in the fridge for up to 5 days.
- Freeze: If you want to freeze the cake, wrap it tightly in plastic wrap and then in foil. Freeze for up to 3 months. Thaw the cake in the fridge before serving.
- Reheat: Preheat the oven to 150°C (300°F). Place the cake on a baking sheet and cover it with foil. Heat for about 10-15 minutes until warmed through.
Nutrition Facts
Serving Size: 1 slice (approx. 100g)
- Calories: 380
- Total Fat: 30g
- Saturated Fat: 8g
- Cholesterol: 85mg
- Sodium: 200mg
- Potassium: 150mg
- Total Carbohydrate: 25g
- Dietary Fiber: 2g
- Sugars: 20g
- Protein: 7g
Try More Mary Berry Recipes:
- Mary Berry Parsnip And Ginger Soup
- Mary Berry Peanut Brittle
- Mary Berry Pear Crumble
- Mary Berry Blueberry Loaf Cake
Mary Berry Ground Almond Cake
Description
Mary Berry Ground Almond Cake is made with butter, golden caster sugar, lemon zest, eggs, almond extract, ground almonds, gluten-free self-raising flour, flaked almonds, and icing sugar. This delicious Ground Almond Cake recipe creates a delightful dessert that takes about 50 minutes to prepare and can serve up to 10 people.
Ingredients
Instructions
- Preheat Oven: Heat the oven to 180°C (160°C fan)/350°F/gas 4. Butter a 20cm (8-inch) round cake tin and line with baking parchment.
- Cream Butter and Sugar: Beat the butter and sugar together for 5 minutes until pale and fluffy.
- Add Lemon Zest and Eggs: Mix in the lemon zest. Add the eggs one at a time, beating well after each addition. Stir in the almond extract if using.
- Combine Dry Ingredients: Mix in the ground almonds and flour until combined. The mixture might look split, but it will come together.
- Bake: Scrape the mixture into the prepared tin. Scatter over the flaked almonds. Bake for 40-45 minutes until golden and a skewer inserted into the center comes out clean.
- Cool and Serve: Leave to cool completely in the tin. Dust with icing sugar before serving.
Notes
- Soften the Butter: Make sure the butter is fully softened before beating it with the sugar to achieve a light and fluffy texture.
- Beat Eggs Well: Add the eggs one at a time and beat well after each addition to prevent the mixture from curdling.
- Use Fresh Lemon Zest: Fresh lemon zest adds more flavor. Avoid using pre-grated zest as it can be less aromatic.
- Check for Doneness: Insert a skewer into the center of the cake. If it comes out clean, the cake is done. If it has batter on it, bake for a few more minutes.
- Cool Completely: Let the cake cool completely in the tin before removing it to prevent it from breaking apart.
Mary Berry Ground Almond Cake