Almond Cake

    55 minutes

    This is a strong Spanish almond cake flavoured with rum and cinnamon. It is my favourite cake to make for a Sunday afternoon tea.

    14 people made this

    Serves: 12 

    • 6 eggs
    • 300g sugar
    • 400g ground almonds, with skin
    • 1 tablespoon lemon juice
    • 1 teaspoon cinnamon
    • 2 tablespoons rum

    Preparation:15min  ›  Cook:40min  ›  Ready in:55min 

    1. Preheat oven to 180 degrees C. Grease a loaf tin or casserole dish (preferably wide, so that the cake is not too tall) and sprinkle with breadcrumbs.
    2. Whisk the eggs in a bowl until fluffy. Stir in the remaining ingredients one by one.
    3. Pour the mixture into prepared tin and bake in preheated oven for 40-50 minutes. Do a toothpick test - push a toothpick into the centre of the cake. When the cake no longer sticks to the toothpick the cake is ready.

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