Almond Sponge Cake

This Almond Sponge Cake is a soft, delicious homemade cake with a delicate almond flavour and a beautifully tender crumb. A warm honey glaze adds a lovely sweetness, while flaked almonds provide a little crunch to every slice. Perfect for afternoon tea, family gatherings or simply enjoying with a cup of coffee.

Prep Time 15

Cook Time 40

Total Time 55

Servings Portions

Ingredients

Sponge Ingredients:

Honey glaze and topping

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.

Equipment

Notes

Serving:

Serve with freshly whipped cream for a lovely afternoon treat.

Add fresh raspberries or strawberries for a fruity contrast.

Enjoy slightly warm with a cup of tea or coffee.

Serve with vanilla ice cream for a simple dessert.

Recipe notes:

Almond flavour: If you enjoy a stronger almond flavour, add an extra ½ teaspoon of almond extract.

Toasting almonds: Lightly toast the flaked almonds in a dry frying pan before sprinkling them over the cake for extra flavour.

Storage: Keep in an airtight container at room temperature for up to 3 days.

Freezing: The unglazed sponge can be frozen for up to 3 months. Defrost thoroughly before adding the honey glaze and almonds.

Nutrition