Anna Louise A proper almond cake — made predominantly with ground almonds rather than a small quantity added to a flour-based sponge — is one of the most elegant, most specifically grown-up cakes I know.
It is dense without being heavy, rich without being cloying, and fragrant with almond in a way that the flower-water almond cakes of the Middle East and the frangipane tarts of France both share and that is completely its own.
This cake uses a high proportion of ground almonds alongside a small amount of plain flour — just enough to give a little structure — and a generous amount of almond extract alongside the butter, eggs, and sugar.
The result is a cake with a moist, slightly dense crumb that is unmistakably almond-forward, a golden flaked almond topping that toasts beautifully during baking, and an apricot glaze that gives a professional, glossy finish.
It is also naturally gluten free if the small amount of plain flour is replaced with gluten free flour — which I include as a note because many people search specifically for a naturally gluten free cake that does not feel like a compromise, and this is genuinely one of the best.
Ingredients for Mary Berry Almond Cake
For the Almond Cake
- 200g unsalted butter, softened
- 200g golden caster sugar
- 4 large eggs, at room temperature
- 200g ground almonds
- 50g plain flour — or gluten free plain flour for a completely gluten free cake
- 1½ tsp baking powder
- 1½ tsp almond extract
- 1 tsp vanilla extract
- 2 tbsp whole milk
- Finely grated zest of 1 unwaxed lemon — gives a brightness that the cake needs
For the Top
- 60g flaked almonds — scattered generously before baking
- 1 tbsp demerara sugar — scattered over the flaked almonds before baking
For the Apricot Glaze
- 3 tbsp apricot jam, warmed and sieved
- Brushed over the warm cake for a professional finish
Optional Accompaniment
- Crème fraîche or clotted cream alongside — particularly good with a warm slice
How to Make Mary Berry Almond Cake
Step 1 — Preheat and Prepare
Preheat your oven to 170°C / 150°C fan / Gas 3. Grease a deep 20cm round springform tin and line the base with baking parchment.
Step 2 — Make the Batter
Beat the softened butter and golden caster sugar together for four to five minutes until pale and genuinely fluffy. Add the eggs one at a time, beating well after each — if the mixture looks as though it might curdle, add a tablespoon of the ground almonds and continue.
Add the almond extract, vanilla extract, and lemon zest. Beat briefly.
Add the ground almonds, flour, baking powder, and milk. Fold gently until just combined — the batter will be slightly denser than a standard sponge batter and this is entirely correct.
Step 3 — Fill and Top
Spoon the batter into the prepared tin. Spread evenly.
Scatter the flaked almonds generously over the entire surface. Sprinkle the demerara sugar over the almonds.
Step 4 — Bake
Bake for 45 to 55 minutes until the cake is deep golden, the flaked almonds are toasted, and a skewer inserted into the very centre comes out clean.
The cake is quite dense and the centre can take longer than expected to cook through. Check at 45 minutes and every five minutes thereafter. Cover loosely with baking parchment after 35 minutes if the almond top is browning too quickly.
Cool in the tin for twenty minutes. Release the springform.
Step 5 — Glaze
Brush the warm apricot jam glaze generously over the entire top surface of the cake — covering the flaked almonds completely. The warm cake absorbs the glaze slightly and the result is a glossy, professional finish that looks genuinely beautiful.
Leave to cool completely. Dust the pastry edges very lightly with icing sugar.
My Top Tips For Perfect Mary Berry Almond Cake
The almond extract is the defining ingredient. Ground almonds give texture and moisture. Almond extract gives the specific, vivid almond fragrance and flavour that makes this cake unmistakably an almond cake rather than a cake that happens to contain almonds. One and a half teaspoons is the right quantity — enough for a clear, vivid almond character without tipping into artificial.
The lemon zest is the contrast the cake needs. A pure almond cake without any acidic contrast can taste slightly flat and slightly sweet. The zest of one lemon gives a slight brightness that makes the almond flavour more interesting and the cake as a whole more appealing. It does not make the cake taste of lemon — it makes it taste more specifically, more completely of almond.
Bake at a lower temperature than a standard sponge. The high proportion of ground almonds gives a batter that is denser and more prone to over-browning on the surface before the centre is cooked through. 170°C / 150°C fan gives a more even bake throughout and a more evenly golden result.
The apricot glaze is worth the two minutes. Warm, sieved apricot jam brushed over the warm flaked almond top gives a professional, glossy finish that makes a homemade almond cake look genuinely bakery quality. It also helps the flaked almonds adhere more securely to the surface.
This cake is naturally gluten free with a simple substitution. Replace the 50g of plain flour with 50g of gluten free plain flour. All other ingredients are naturally gluten free. The texture and flavour are virtually identical — the cake keeps its moist, fragrant character completely. I note this in every almond cake recipe because it genuinely matters to a significant number of people.
Serving Suggestions
At room temperature as an afternoon tea cake with a cup of properly made coffee — the almond and coffee combination is completely natural. Warm with crème fraîche or clotted cream as a pudding. As a gift — the apricot glaze gives a professional, shop-quality appearance.
How to Store Mary Berry Almond Cake
At room temperature: Store in an airtight container for up to 5 days. Ground almonds give exceptional keeping quality — this cake is at least as good on day three as on day one.
In the freezer: Freeze in slices for up to 3 months. Defrost at room temperature.
Mary Berry Almond Cake Recipe
Ingredients
Method
- Preheat oven to 170°C / 150°C fan / Gas 3. Grease and line a deep 20cm springform tin.
- Beat butter and sugar 4–5 minutes until pale and fluffy. Add eggs one at a time — add a tbsp ground almonds if it threatens to curdle. Add almond extract, vanilla, and lemon zest.
- Add ground almonds, flour, baking powder, and milk — fold gently until just combined.
- Spoon into tin — spread evenly. Scatter flaked almonds generously. Sprinkle demerara.
- Bake 45–55 minutes until golden, almonds toasted, and skewer comes out clean. Cover loosely after 35 minutes if browning too quickly. Cool in tin 20 minutes.
- Brush warm apricot glaze over the top completely. Cool completely before slicing.
Notes
Frequently Asked Questions
Can I make this gluten free?
Yes — replace the 50g of plain flour with 50g of gluten free plain flour blend containing xanthan gum. The result is virtually identical. Check baking powder is certified gluten free.
Can I add raspberries to the batter?
Yes — 100g of fresh or frozen raspberries (do not defrost if frozen) folded through the batter give a vivid, sharp contrast to the rich almond. Press a few raspberries into the surface before the flaked almonds go on.
Can I use a different jam for the glaze?
Yes — raspberry jam gives a slightly sharp, slightly more colourful glaze. Apricot is traditional and gives the most neutral, most professional finish.
Why is my almond cake slightly wet in the centre after the full baking time?
The high ground almond content gives a naturally moist cake — a slightly moist centre is correct, but a wet, undercooked centre means more time is needed. Cover loosely with parchment to prevent over-browning and continue baking in five-minute increments until the skewer comes out clean.
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