Recipe: Almighty almonds!

Learn how to make this Simple Almond Cake, by Mercy Fenton
Recipe: Almighty almonds!
Simple Almond Cake. Picture: Dan Linehan

I love cakes that don’t need electric mixers, as it makes them accessible to everyone — this is one of those. I must confess that I am probably one of the few people who detest almond essence, which is in this cake. But I have to admit that even I can see that it works in this case!  I have reduced the recommended amount by half. 

The glaze is simple to make — just mix — and it is definitely worth doing as it holds on to the delicious toasted almond, which provides a delightful crunch. The cake is moist and keeps well — an absolutely perfect coffee morning cake.

Simple Almond Cake


180gr plain yogurt or Greek yogurt

335gr granulated sugar

4 large free range eggs

192gr cream flour

75gr almond flour meal

3 teaspoons baking powder

¾ teaspoon salt

1 teaspoon almond extract

2 teaspoons vanilla extract

160gr sunflower oil grape seed or canola oil

For the orange icing

1 teaspoon finely grated orange zest

2 tablespoons fresh orange juice

1 teaspoon vanilla extract

½ teaspoon almond extract

65gr powdered sugar plus more for sprinkling

45gr sliced toasted almonds (golden)


  • Preheat the oven to 175C.
  • Lightly grease a 9 inch spring form tin and line the base with a disk of parchment paper.
  • Mix together the yogurt, sugar and eggs, add the almond essence and vanilla essence.
  • Sift together the flour, ground almond, baking powder and salt.
  • Add the egg mixture to the dry ingredients and mix well.
  • Next add the oil and stir well, it will easily come together to a smooth, homogenous mix; you don’t want to aerate it, just mix.
  • Scrape the batter into the prepared tin and bake for 35 to 45 minutes until the surface is golden and set.
  • Check the centre with a skewer, it should come out clean.
  • Remove from the oven, allow to rest for five minutes then invert onto a wire rack, free from the tin and peel off the disk of parchment paper.
  • Whilst it is cooling prepare the orange icing.
  • When the cake is almost cool, carefully spoon the icing on top, spreading it gently with the back of a spoon.
  • Cover generously with the almonds. Dust with icing sugar (optional).
  • If making the cake in advance it will keep well wrapped in Clingfilm, but it’s worth icing it the day it’s needed to keep the crunch in the almonds.

You can email Mercy Fenton at

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