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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.
  • 1 hour 30 minutes
  • Prep time15 minutes
  • 12 portions
recipe image Rich Almond Cake


  • 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


  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.