Total Time
Prep 15 mins
Cook 40 mins

Delicious and very moist cake. It is a low rising cake and do serve with optional whipped cream and berries. Thanks to a co-worker for this simple but outstanding cake.

Ingredients Nutrition

  • 125 g butter
  • 236.59 ml sugar
  • 3 eggs (lightly beaten)
  • 236.59 ml ground almonds (100g)
  • 59.14 ml plain flour
  • 4.92-9.85 ml almond essence (depending how much you like almonds)


  1. Cream butter and sugar until light and fluffy Add all other ingredients and mix well Spoon into 20cm round tin lined with baking paper.
  2. Bake in a preheated oven 170 C- 180 C for 35- 40 mins or until done.
  3. Allow to cool in tin for 5 mins before turning out.
  4. When cool dust with icing sugar.
  5. Serve with whipped cream and berries (optional).


Most Helpful

Loved it. I made my own almond meal using whole almonds so it had a bit of texture. Some friends reported it was a bit sweet but still enjoyed it. I thought the sweetness was fine. I used 1.5 tsp of almond essence which was quite strong. Next time I will used 1 tsp so the taste is more subtle.

Chef @Oz August 22, 2006

This is one of the most delicious cakes I have ever eaten! My only problem was it broke when removed from the cake tin, but I think DH (who was assisting me!) didn't line the cake tin well enough! Thanks for a great recipe. Please post more.

Daydream June 19, 2005

What a wonderful cake for afternoon tea. I had just dished it up when a friend arrived so I gave her a piece, served with raspberries and cream. She loved it so much I had to print out you recipe. Congratulations on a great crowd pleaser.

Honni April 25, 2005

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