Mary Berry Almond Sponge Cake Recipe

Mary Berry Almond Sponge Cake is a light, gently flavoured bake that highlights the warmth of almonds without overpowering the sponge. Inspired by the clear, reliable baking style of Mary Berry, this cake delivers a soft crumb, subtle nuttiness, and an even rise. It suits afternoon tea, family get-togethers, or a simple dessert served plain or lightly filled. The method is classic and calm, with a modest baking time that rewards careful mixing rather than complicated steps.

What Is Mary Berry Almond Sponge Cake?

Mary Berry Almond Sponge Cake is a traditional British sponge enriched with ground almonds and almond extract. The almonds add moisture and flavour, giving the cake a tender texture that stays soft after cooling. It’s often baked as a round sponge and served simply, letting the almond notes shine.

Other Popular Mary Berry Recipes

• Mary Berry Vegan Cupcakes​
• Mary Berry Magic Lemon Pudding
• Mary Berry Raspberry and Coconut Cake
• Mary Berry Cranberry and Orange Cake

Why This Recipe Is Worth Trying

• Delicate almond flavour – Nutty without being heavy.
• Soft, even crumb – Ground almonds keep the sponge moist.
• Simple technique – Familiar steps with reliable results.
• Versatile serving – Works plain or with light fillings.
• Make-ahead friendly – Holds texture well after baking.

Essential Ingredients to Make Mary Berry Almond Sponge Cake

• Unsalted butter (softened) – 175 g
• Caster sugar – 175 g
• Eggs – 3 large
• Self-raising flour – 125 g
• Ground almonds – 50 g
• Almond extract – ½ teaspoon
• Milk – 2 tablespoons

Handy Kitchen Tools for Best Results

• 20 cm round cake tin – Promotes an even bake and rise.
• Baking parchment – Helps release the cake cleanly.
• Mixing bowl – Allows smooth blending of ingredients.
• Electric hand mixer – Makes creaming quick and consistent.
• Cooling rack – Prevents moisture from building underneath.

Step-by-Step Guide to Making Mary Berry Almond Sponge Cake

• Prepare the oven – Preheat to 180°C (160°C fan) and line the cake tin with parchment.
• Cream butter and sugar – Beat until pale and fluffy to build a light base.
• Add eggs gradually – Mix one at a time, keeping the batter smooth.
• Add almond flavour – Stir in almond extract gently.
• Combine dry ingredients – Mix flour and ground almonds together.
• Fold carefully – Add dry ingredients to the batter, folding lightly.
• Adjust texture – Stir in milk to reach a soft dropping consistency.
• Bake steadily – Bake for 35–40 minutes until golden and springy.
• Cool properly – Leave briefly in the tin, then cool fully on a rack.

What I Got Wrong (And How I Fixed It)

• Too much almond extract – Overpowered the sponge, fixed by reducing the amount.
• Overmixing – Made the cake dense, corrected with gentler folding.
• Removing too early – Caused sinking, solved by testing with a skewer.

Healthier Version of Mary Berry Almond Sponge Cake

• Reduced sugar – Use 150 g caster sugar for lighter sweetness.
• Lower-fat option – Replace 50 g butter with natural yogurt.
• Extra almond texture – Increase ground almonds slightly and reduce flour by the same amount.

Ingredient Substitutions for Mary Berry Almond Sponge Cake

• Flour alternative – Use spelt flour at 125 g for a nuttier crumb.
• Dairy-free swap – Use plant-based butter and almond milk in equal amounts.
• Flavour change – Replace almond extract with vanilla for a milder taste.

Pairing Ideas: What to Serve With Mary Berry Almond Sponge Cake

• Tea pairing – Earl Grey or English breakfast complements the nutty notes.
• Creamy side – Lightly whipped cream adds softness.
• Fruit balance – Fresh berries cut through the richness.
• Simple finish – A dusting of icing sugar keeps it classic.

Expert Tips to Make a Perfect Mary Berry Almond Sponge Cake

• Room-temperature ingredients – Blend more smoothly and evenly.
• Accurate almond extract – A small amount goes a long way.
• Gentle folding – Keeps the sponge light.
• Middle shelf baking – Promotes even rise and colour.
• Early checking – Ovens vary, so test before full time.
• Rest before slicing – Improves structure and flavour.

Creative Ways to Customize Mary Berry Almond Sponge Cake

• Citrus lift – Add lemon zest for freshness.
• Layered version – Fill with raspberry jam and cream.
• Nut topping – Sprinkle flaked almonds on top before baking.
• Glazed finish – Drizzle with a light lemon or almond glaze.

Storing Mary Berry Almond Sponge Cake the Right Way

• Room temperature – Wrap well and store for up to 3 days.
• Refrigeration – Keeps fresh for up to 5 days if filled.
• Freezing slices – Freeze for up to 1 month, well wrapped.

How to Reheat Mary Berry Almond Sponge Cake (If Needed)

Warm slices gently in a low oven at 150°C for 5 minutes or allow to come to room temperature naturally.

Nutritional Breakdown (Per Serving)

• Calories: ~310 kcal
• Carbohydrates: ~34 g
• Fat: ~17 g
• Protein: ~6 g
• Sugar: ~22 g

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FAQs

Why did my almond sponge cake turn out dense instead of light?

This usually happens when the batter is overmixed or the ground almonds are added too heavily. Folding the dry ingredients gently and stopping as soon as they are combined helps keep the sponge airy.

How do I stop almond sponge cake from sinking in the middle?

Sinking often means the cake was underbaked or removed from the oven too early. Bake until the sponge is golden, springs back lightly when touched, and a skewer comes out clean.

Can I make almond sponge cake without almond extract?

Yes, almond extract can be omitted. The ground almonds still provide a mild nutty flavour, though adding a little vanilla extract helps round out the taste.

How do I know when almond sponge cake is fully baked?

The cake is ready when it is evenly risen, lightly golden, and a skewer inserted into the centre comes out clean with no wet batter.

Wrapping It Up

Mary Berry Almond Sponge Cake is a calm, dependable bake with a refined flavour profile. The almonds add depth, the sponge stays soft, and the method feels reassuringly familiar. It’s the sort of cake that fits neatly into everyday baking and still feels special when served.