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. 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.
Cooking time1 hour 15 minutes
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
| Energy (kcal) | 572 kcal |
| Energy (kJ) | 2393 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) | 15.5 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.
