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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 Guidelines
(per serving)

(Nutrition information is calculated using an ingredient database and should be considered an estimate.)


  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.