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.
- Prep Time: 15
- Cook Time: 40
- Total Time: 55 minutes
- Yield: 8 slices
- Category: Cake
- Method: Baking
- Cuisine: British
Ingredients
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Unsalted butter (softened) – 175 g
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Caster sugar – 175 g
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Eggs – 3 large
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Self-raising flour – 125 g
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Ground almonds – 50 g
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Almond extract – ½ teaspoon
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Milk – 2 tablespoons
Instructions
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Prepare the oven – Preheat to 180°C (160°C fan) and line the cake tin with parchment.
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Cream butter and sugar – Beat until pale and fluffy to build a light base.
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Add eggs gradually – Mix one at a time, keeping the batter smooth.
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Add almond flavour – Stir in almond extract gently.
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Combine dry ingredients – Mix flour and ground almonds together.
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Fold carefully – Add dry ingredients to the batter, folding lightly.
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Adjust texture – Stir in milk to reach a soft dropping consistency.
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Bake steadily – Bake for 35–40 minutes until golden and springy.
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Cool properly – Leave briefly in the tin, then cool fully on a rack.
Find it online: https://maryberrycooks.co.uk/mary-berry-almond-sponge-cake/