Almond and Cinnamon Cake
Member recipe

Almond and Cinnamon Cake

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(4 ratings)

Member recipe by


Serves 8

Almond and Cinnamon Cake. This deliciously moist cake is gluten and lactose free!

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  • 5 medium free range eggs
  • 200g ground almonds
  • 200g Billington's Golden Caster Sugar
  • 15g ground cinnamon
  • 50g almond flakes
  • 15ml Nielsen-Massey Vanilla Extract
  • For decoration:
  • Cinnamon sticks
  • Billington's Golden Icing Sugar


    1. Pre-heat the oven to 180C / 160C fan / Gas 4 and grease and line a 9 inch cake tin with baking parchment.
    2. Using two bowls, separate the eggs placing the whites in one bowl and the yolks in another.
    3. Using an electric handheld or freestanding mixer, whisk the egg whites until stiff, and in the other bowl, whisk together the yolks, vanilla extract and sugar until completely pale and aerated.
    4. Slowly fold in the ground almonds and the cinnamon into the egg yolk mixture, being careful not to lose any air.
    5. Next slowly add the egg white mixture, carefully folding in after each addition so you don't lose any of the air in the mixture.
    6. Pour into the lined cake tin and sprinkle with the flaked almonds.
    7. Place in the oven and bake for around 35-45 minutes, or until a skewer comes out clean.
    8. Once the cake is completely cooled, remove from the tin and place onto a cake stand, sprinkle with icing sugar and decorate with some broken cinnamon bark in the centre.

Comments, questions and tips

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22nd May, 2013
As a novice baker, this was a great, easy recipe to follow. When you see the words gluten free, it conjures up images of brick loaves and cakes that could cause concussion if thrown at you! Not so with this cake, it's wonderfully light with a beautiful flavour. Lovely on its own or served with a light cream.
1st Mar, 2013
This was a great success and the mother in law loved it too, talked about it for a week after
1st Dec, 2012
Wasn't really sure what to expect but actually this cake was delicious! Unbelievably moist and tastes just like cinnamon grahams!
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25th May, 2016
This is one of my favourite cakes to bake It's so so easy to make and it never fails to impress. Instead of adding the almond flakes at the baking stage, I spread the batter across two sandwich tins (the cooking time is obviously reduced somewhat, I think I do them in about 25-30 mins) Once cooled, I leave the cakes to chill in the fridge for a few hours. I then sandwich it with cream cheese icing, and ice it fully with same, then cover it completely with toasted almond flakes. It looks and tastes amazing. I add a little lime or lemon juice when making the cream cheese icing to give it a nice zesty kick.