There is something rather special about a cake that looks simple but delivers so much pleasure with every slice. Almond Sponge Cake is one of those lovely bakes that never needs a special occasion. It is soft, wonderfully tasty and has a delicate almond flavour that makes it difficult to resist. However, what I particularly enjoy is the honey glaze and the generous sprinkling of flaked almonds that finish it so beautifully.
I have always had a soft spot for homemade cakes. There is something comforting about having a cake waiting in the kitchen, especially when friends or family pop in for a cup of tea. This almond sponge is just the sort of cake I like to have ready. It looks inviting, tastes delicious and is not overly complicated or fussy.
The sponge itself is the real pleasure. It has a lovely soft texture with a gentle sweetness. Almonds bring a distinctive flavour that works wonderfully in cakes. They add something a little different from the usual vanilla or chocolate flavours. Even better, the almond taste is present without being too strong or overpowering.
Of course, the topping is what makes this cake particularly appealing. A light coating of honey glaze gives the surface a lovely sheen. It also adds a little extra sweetness and helps the flaked almonds settle nicely across the top. Once the honey has settled, the almonds provide a delicate crunch against the softness of the sponge.
I particularly like that contrast. Every mouthful offers something slightly different, with the soft cake, sticky honey and crisp almonds working together. It is a simple combination, but sometimes those are the ones that work best.
Another reason to enjoy Almond Sponge Cake is its versatility. It is lovely served slightly warm, although I think it is equally delicious once completely cooled. A cup of tea makes a perfect companion, especially during a relaxed afternoon. Alternatively, serve a slice with coffee when you fancy something sweet after lunch.
If you want to make it feel a little more special, a spoonful of lightly whipped cream works beautifully alongside it. You could also serve it with fresh berries. Their slight sharpness provides a pleasant contrast to the honey and almond flavours. However, I would not add too much because the cake deserves to be the star of the plate.
This is also a cake that looks attractive without needing elaborate decoration. The golden honey glaze catches the light, while the flaked almonds give the top a lovely finished appearance. It is the sort of homemade bake that makes people think you have spent far longer preparing it than you actually have.
I find that cakes like this are wonderful to share. They are equally welcome at a family gathering, an afternoon tea or simply when you fancy a little treat. There is no need to wait for a birthday or celebration.
Almond Sponge Cake is a lovely addition to any home baker’s collection. It brings together familiar ingredients, comforting flavours and a particularly pleasing texture. Most importantly, it is the sort of cake that makes you reach for another slice before you have quite finished the first.
And really, what better reason is there to put the kettle on?
Almond Sponge Cake
Equipment
- Round Cake TIn 20cm
Ingredients
Sponge Ingredients:
- 200 g unsalted butter softened
- 180 g caster sugar
- 3 large eggs free range
- 150 g self-raising flour
- 75 g ground almonds
- 1 tsp almond extract
- 2 tbsp milk
- ½ tsp baking powder
Honey glaze and topping
- 3 tbsp runny honey
- 1 tbsp butter
- 40 g flaked almonds
Instructions
Prepare the oven:
- Preheat your oven to 180°C (160°C fan) or 350°F. Grease a 20cm round cake tin and line the base with baking parchment.
Cream the butter and sugar:
- Place the softened butter and caster sugar in a large mixing bowl. Beat together until pale, light and fluffy.200 g unsalted butter, 180 g caster sugar
Add the eggs:
- Beat in the eggs one at a time, mixing well after each addition. If the mixture starts to look slightly curdled, add a spoonful of flour.3 large eggs
Add the dry ingredients:
- Sift in the self-raising flour and baking powder. Add the ground almonds and gently fold everything together.150 g self-raising flour, ½ tsp baking powder, 75 g ground almonds
Flavour the sponge:
- Stir in the almond extract and milk. Mix until you have a smooth, soft cake batter.1 tsp almond extract, 2 tbsp milk
- Spoon the mixture into your prepared cake tin. Spread it evenly and gently level the surface.
Bake:
- Place in the oven for approximately 35–40 minutes. The cake should be golden and spring back when lightly pressed. A skewer inserted into the centre should come out clean.
Cool the cake:
- Leave the cake in its tin for around 10 minutes before turning it out onto a cooling rack.
Prepare the honey glaze:
- Gently warm the honey and butter together in a small saucepan. Stir until combined, taking care not to boil the mixture.3 tbsp runny honey, 1 tbsp butter
Finish the cake:
- While the cake is still slightly warm, brush the honey glaze generously over the top. Scatter the flaked almonds evenly across the surface.40 g flaked almonds
Set and serve:
- Leave the cake to cool completely so the glaze can settle. Cut into slices and enjoy.