This super easy iced almond cake is one of our family favourites — and it’s easy to see why. The sponge is made with ground almonds, so it’s beautifully moist, and the icing couldn’t be simpler: just icing sugar and water, spread over the top and left to drip down the sides. Decorate it however you like.
It’s a great one to bake with the kids too, as the method is straightforward and there’s no fussy layering or piping involved.
Iced Almond Cake
Ingredients
#### For the cake
- 115g (4oz) ground almonds
- 115g (4oz) icing sugar
- 85g (3oz) plain white flour
- 3 free range egg yolks
- 125ml (4 fl oz) melted butter
#### For the icing
- 175g (6oz) icing sugar
- 1½ tbsp boiling water
You will need a 7in round tin with shallow sides.
Method
1. Preheat the oven to 150ºC (Fan). Grease the tin well with melted butter, then dust with a little flour.
2. Put all the dry ingredients into a bowl and mix well. Make a well in the centre and add in the egg yolks and the cooled melted butter. Stir until all the ingredients are mixed. Make a hollow in the centre and tap the tin on the side to release any air bubbles. The mixture may seem quite stiff, but that’s normal.
3. Bake for 35 minutes. Leave to cool in the tin for 5 minutes before turning out onto a wire rack. Allow to cool completely before icing.
4. To make the icing, sieve the icing sugar into a bowl and mix in the boiling water. Stir well — the more you stir, the whiter the icing becomes. It should have a thick, spreadable consistency. Use a palette knife dipped in hot water and dried to spread the icing evenly over the cake, letting it drip naturally over the sides. Decorate as you please.
Frequently Asked Questions
Can I make this cake without ground almonds?
Ground almonds give this cake its moist texture and mild nutty flavour, so it’s best made as written. If you need a substitute for allergy or availability reasons, look for a recipe designed around that swap rather than adapting this one, as it may change the texture significantly.
How long does iced almond cake keep?
Once iced, store the cake in an airtight container at room temperature and enjoy within a few days. The icing may soften slightly if the cake is kept somewhere warm.
Can I freeze this cake?
It’s best to freeze the plain sponge before icing. Wrap it well and defrost fully before adding the icing on the day you plan to serve it.
Why is my icing too runny or too thick?
Add the boiling water gradually — a little goes a long way. If the icing is too thin, stir in a touch more sieved icing sugar; if it’s too thick to spread, add a few extra drops of hot water.
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Have you made this iced almond cake before? Let us know in the comments below.
