Easy Almond Cake

A simple one-bowl almond cake with a golden top, tender crumb, and delicate almond flavor. It makes one 20 cm/8-inch round cake serving about 8.

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Prep Time 15

Cook Time 30

Total Time 45

Servings: 8 servings

Ingredients Method Notes

Ingredients

Main Ingredients

140 g Unsalted butter, softened
140 g Golden caster sugar or superfine sugar
140 g Self-rising flour
50 g Ground almonds or almond flour
1 tsp Baking powder
2 eggs Large eggs
1 tsp Almond extract

Finishing

As needed Icing sugar, optional

Method

Step-by-Step

Heat the oven to 180°C conventional, 160°C fan, or 350°F. Grease a 20 cm/8-inch round cake tin and line the base with baking parchment.
Add the softened butter, sugar, self-rising flour, ground almonds, baking powder, eggs, and almond extract to a mixing bowl. Beat until the mixture is smooth and evenly combined, stopping as soon as no dry flour remains.
Spoon the batter into the prepared tin and level the surface with the back of a spoon or a small offset spatula. Bake for approximately 30 minutes, until golden and set in the center.
Test the cake with a skewer inserted into the center. It should come out clean or with only a few moist crumbs attached.
Cool the cake in the tin for about 10 minutes, then transfer it to a wire rack. Once cool, dust with icing sugar if desired and slice to serve.

Notes

Use softened, not melted, butter for an even rise and a smooth batter. Check the cake a few minutes early because almond-based cakes can dry out if overbaked. Store the cooled cake covered at room temperature and serve within a few days for the best texture.