Nutritional Info

Nutrition Facts

Serving Size 1 (18g)

Calories 45
Calories from Fat 27 (59%)
Amount Per Serving %DIV
Total Fat 2.9g 4%
Saturated Fat 1.9g 10%
Monounsaturated Fat 0.9g
Polyunsaturated Fat 0.2g
Trans Fat 0.0g
Cholesterol 13mg 4%
Sodium 85.2mg 4%
Potassium 10.7mg 0%
Total Carbohydrate 3.7g 1%
Dietary Fiber 0.1g 0%
Sugars 0g
Protein 0.6g 1%

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Recipe Description
The flavor of almonds makes this cake special. I've taken this to church and to potlucks and always received rave reviews.
Prep time
20 min
Cook time
30 min
Ready In
50 min


Serves Tool

Serves To:USMetric
8 Ounce(oz)  whole almonds, blanched, plus more for decorating
1 Ounce(oz)  butter
3 Ounce(oz)  icing sugar
3   eggs
1/2 Teaspoon(t)  almond essence
1 Ounce(oz)  plain flour
3   egg whites
1 Tablespoon(T)  caster sugar


Preheat a 325° F oven. Line a 9 inch round cake tin with greaseproof paper and grease. Spread the almonds in a baking tray and toast for 10 minutes. Cool, then coarsely chop. Melt the butter and set aside. Preheat a 400 degree F oven. Grind the chopped almonds with half the icing sugar in a food processor, blender or grinder. Transfer to a mixing bowl. Add the whole eggs and remaining icing sugar. With an electric mixer, beat until the mixture forms a ribbon when the beaters are lifted. Mix in the butter and almond essence. Sift over the flour and fold in genrly. With an electtic mixer, beat the egg whites unril they hold soft peaks. Add the caster sugar and beat until stiff and glossy. Fold the whites into the almond mixture in 4 batches. Spoon the mixture into the prepared rin and bake in the center of the oven until golden brown, about 15 to 20 minutes. Decorate the top with the remaining toasted whole almonds. Serve warm.

Additional notes

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