I honestly believe that in almost every case it is as easy to make a cake from scratch as it is to throw together a cake mix and this Easy Almond Cake recipe is no exception. The recipe does involve a tiny bit more prep than a cake mix and maybe a few extra minutes but I think it’s worth it for a cake that not only tastes this good but also doesn’t have any ingredients that are difficult to pronounce. I’m never going to try to convince you that cake is good for you but I do think there is a big difference between a cake made of hydrogenated oils, modified food starch and maltodextrin and one that contains flour, sugar, eggs, nuts and butter.
Easy Almond Cake keeps really well covered at room temperature so it’s great for baking ahead. The marzipan (almond paste) makes it incredibly moist and delicious. While it is lovely just as a plain cake for slicing, a little easy embellishment transforms it into a dessert worthy of your most formal dinner party. In this case I like to sprinkle the cake with sieved icing (confectioner’s) sugar and fill the centre of the cake with fruit, preferably blueberries, raspberries, strawberries or any combination of these.
Easy Almond Cake is another recipe from the fabulous Nigella Lawson. Nigella uses a food processor for this recipe and while I cannot argue that this is a super fast and easy way to make a cake, I still prefer my stand mixer when it comes to baking so I have changed her method. I simply chop the butter and marzipan in small pieces and then cream them together in my Kitchen Aid mixer. Next I beat in the sugar and then the eggs, one at a time, followed by the almond flavouring. (I use only almond flavouring and not a combination of almond and vanilla as Nigella does as I prefer the more intense almond-y hit this provides.) Finally I fold in the flour and beat the mixture together well before transferring it to a greased and floured spring form tube pan. The cake does tend to brown very quickly so do be sure to keep an eye on it. I never set the timer for longer than half an hour before checking it the first time, although in my experience it always takes at least 50 minutes to bake.
I’ve lost count of the number of times I have made this Easy Almond Cake, always to rave reviews. I encourage you to give it a try. I’m almost positive you will be very glad you did! For the recipe, please visit Nigella.com.
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