Caramel Almond Cake
Member recipe

Caramel Almond Cake

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(3 ratings)

Member recipe by


Serves 12

An impressive and unusual cake with a caramel almond topping - great for afternoon tea (or morning coffee)

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  • For the cake:
  • 100 g butter or margarine
  • 120 g caster sugar
  • 2 eggs
  • 150 g plain flour
  • 1 tsp baking powder
  • For the topping:
  • 100 - 150 g flaked almonds
  • 100 g butter or margarine
  • 150 g sugar
  • 2 tbsp flour (approx 30 g)
  • 4 tbsp single cream or milk (60ml)


    1. Cream the margerine and sugar, beat in the eggs, and fold in the four, and baking powder.
    2. Spoon into a large tin lined with silicon baking sheet (not greaseproof paper or the topping will stick) or directly into a silicone tin - I use a 9" silicone tin
    3. Bake in preheated oven at 170 C fan/ 190 C/ gas 5 for 20 minutes, meanwhile make topping:
    4. Place all the topping ingredients except almonds in a saucepan over a low heat till till melted. Once all melted, add almonds
    5. Remove cake from oven (it should look cooked) and pour topping mixture over, and return to the oven for a further 20 minutes

Comments, questions and tips

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16th Apr, 2010
The problem with this cake is it is very moreish.Would also make a good pudding. I investested in a silicone tin, £4 from Sainsburys and can see it will be used on a regular basis as will definately be making again.
3rd Apr, 2010
A lovely cake but the caramel leaked through the joins in the lining paper! So next time I will line the tin with a single piece of silicon paper.
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