Food & Drink··3 min read
An Easy Almond Cake Inspired by Nigella Lawson
Our own easy almond cake, inspired by the relaxed, generous style of Nigella Lawson's baking. Moist, simple and perfect with cream.
Search for a Nigella Lawson almond cake recipe and you will see why her approach to baking has such a following: generous, unfussy and designed to be enjoyed rather than admired. We love that attitude, so here we share our own easy almond cake, inspired by her style of simple, ground-almond cakes but developed in our own kitchen.
To be clear, this is not Nigella's recipe. It is the Live-Style version: a moist, fragrant sponge that comes together in one bowl and tastes even better the next day. If you want her exact recipe, look it up in her own books or on her official website.
Why we love an easy almond cake
Ground almonds do a lot of the work. They keep a cake beautifully moist, give it a tender, close crumb and add a gentle sweetness that needs very little embellishment. An almond cake is the kind of bake you can make on a Sunday morning and still be slicing on Wednesday.
A good almond cake asks for very little effort and gives back days of quiet pleasure.
Our easy almond cake recipe
Ingredients
- 175g unsalted butter, softened, plus a little for the tin
- 175g caster sugar
- 3 large eggs, at room temperature
- 1 tsp vanilla extract
- 1/2 tsp almond extract
- 150g ground almonds
- 75g plain flour
- 1 tsp baking powder
- A pinch of fine salt
- Zest of 1 unwaxed lemon
- 60ml whole milk
- 2 tbsp flaked almonds, for the top
- Icing sugar, for dusting
- To serve: 200ml double cream, lightly whipped, and fresh berries
Method
- Heat the oven to 180°C (160°C fan, gas 4). Grease a 20cm round springform tin and line the base with baking paper.
- In a large bowl, beat the butter and sugar together for 3 to 4 minutes, until pale and fluffy.
- Beat in the eggs one at a time, adding a spoonful of the ground almonds with each to stop the mixture curdling.
- Stir in the vanilla extract, almond extract and lemon zest.
- In a separate bowl, mix the remaining ground almonds with the flour, baking powder and salt.
- Fold the dry ingredients into the butter mixture in two batches, alternating with the milk, until just combined. Do not overmix.
- Scrape the batter into the tin, smooth the top and scatter over the flaked almonds.
- Bake for 40 to 45 minutes, until golden and a skewer inserted in the centre comes out clean. If the top browns too quickly, cover loosely with foil for the last 10 minutes.
- Leave to cool in the tin for 15 minutes, then release and cool completely on a wire rack.
- Dust with icing sugar and serve in slices with whipped cream and berries.
Tips for the best almond cake
- Room temperature matters. Cold eggs and butter make a heavier sponge, so take them out of the fridge an hour ahead.
- Go easy on the almond extract. A little adds depth; too much tastes artificial.
- Make it a layer cake. For an occasion, as in our photo, split the cooled cake horizontally and fill it with whipped cream and a layer of raspberry or apricot jam.
- Try it gluten-free. Swap the plain flour for an equal weight of extra ground almonds and use gluten-free baking powder. The cake will be denser and more fragile, but delicious.
- Store it well. Wrapped, it keeps for three or four days at room temperature and actually improves on day two.
Serving and styling
We like to serve this almond cake on a simple wooden board, which suits its rustic, golden top. A jug of cream, a bowl of berries and a pot of tea is all the ceremony it needs. If your kitchen has open shelving, this is the moment to bring out your favourite plates.
And if you are after somewhere to eat rather than bake, see our list of favourite London restaurants. But on a slow afternoon at home, a slice of easy almond cake is hard to beat.
Questions readers ask
Is this the Nigella Lawson almond cake recipe?
No. This is our own easy almond cake, inspired by the simple, generous style of Nigella Lawson's baking. For her exact recipe, see her own books or official website.
Why is almond cake so moist?
Ground almonds contain natural oils that keep the crumb tender and moist, which is why almond cakes often taste better a day after baking.
Can I make an easy almond cake gluten-free?
Yes. Replace the plain flour with the same weight of ground almonds and use gluten-free baking powder. The cake will be denser and more delicate.
