Rich Almond Cake
This delicious Italian-style almond cake is so easy to make, yet has a professional look, with its topping of flaked nuts.
Prep time15 minutes
12 portions
Ingredients
- 175 grams Bertolli buttery spread
- 200 grams caster sugar
- 4 large eggs
- 125 grams ground almonds
- 70 grams plain flour
- 4 drops almond extract
- flaked almonds
- icing sugar or warmed apricot jam, to decorate
Nutritional facts
| Energy (kcal) | 572 kcal |
| Energy (kJ) | 2394 kJ |
| Protein (g) | 5.0 g |
| Carbohydrate incl. fibre (g) | 106.8 g |
| Carbohydrate excl. fibre (g) | 105.3 g |
| Sugar (g) | 98.6 g |
| Fibre (g) | 1.4 g |
| Fat (g) | 15.6 g |
| Saturated fat (g) | 2.7 g |
| Unsaturated fat (g) | 12.1 g |
| Monounsaturated fat (g) | 6.7 g |
| Polyunsaturated fat (g) | 5.5 g |
| Trans fat (g) | 0.0 g |
| Cholesterol (mg) | 63 mg |
| Sodium (mg) | 27 mg |
| Salt (g) | 0.07 g |
| Vitamin A (IU) | 614 IU |
| Vitamin C (mg) | 0.0 mg |
| Calcium (mg) | 42 mg |
| Iron (mg) | 0.81 mg |
| Potassium (mg) | 110 mg |
Instructions
- 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.
- Spread the mixture in a greased and base-lined 20cm (8 inch) deep cake tin. Sprinkle with flaked almonds.
- 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).
- Cool completely on a wire rack.
- Dust with icing sugar or brush with warmed apricot jam.
