Rich Almond Cake

  • Prep
    15 mins
  • Cook
    75 mins
  • Serves
  • Skill

This delicious Italian-style almond cake is so easy to make, yet has a professional look, with its topping of flaked nuts. Almonds are a big favourite in Italian desserts, sweets and even liqueurs, and the ground almonds in this cake make it an absolute dream to eat.


  • 175 g (6oz) Bertolli with Butter
  • 200 g (7oz) caster sugar
  • 4 large eggs
  • 125 g (4½oz) ground almonds
  • 70 g (2½oz) plain flour
  • 3 - 4 drops almond extract
  • flaked almonds
  • Icing sugar or warmed apricot jam, to decorate


  1. Beat the Bertolli and sugar until light and creamy. Beat in the eggs one at a time and then fold in the ground almonds, flour and almond extract.
  2. Spread the mixture in a greased and base-lined 20cm (8 inch) deep cake tin. Sprinkle with flaked almonds.
  3. Bake in a preheated oven at 180°C, 160°C fan oven, Gas mark 4 for 1-1¼ hours or until the cake is cooked (a skewer inserted in the centre should come out clean).
  4. Cool completely on a wire rack.
  5. Dust with icing sugar or brush with warmed apricot jam.