Classic Almond Cake – A Simple Bake for Sharing

This is one of those cakes I wanted to keep very simple. Nothing fancy, nothing over the top, just a good, classic almond cake that you can take along when you’re invited to a friend’s place.

It’s the sort of cake that sits nicely on a plate, slices cleanly, and doesn’t try too hard. Perfect for morning tea, afternoon tea, or even a simple dessert with a spoonful of plain unsweetened yoghurt. The flavour is gentle almond with a light lemon lift, and it keeps well for a few days, which makes it ideal for sharing over time rather than finishing in one sitting.

I wasn’t looking for anything elaborate here — just something dependable that feels homemade and thoughtful. The kind of bake you can wrap up, take with you, and know it will be enjoyed without fuss.

If you do cut it into smaller slices, it stretches nicely for several days. If you cut it big… well, that’s another story.

Round almond cake with sliced almonds on a patterned plate placed on a wooden surface

My Take on This Bake

I went to two supermarkets looking for sliced almonds without skins, but I couldn’t find them anywhere. In the end I just went with the ones I could get, skin-on. I think the cake would have looked a bit lighter and more delicate with white almonds, but honestly I don’t mind the rustic look it has ended up with.

The almond flour gives the cake a soft, slightly dense texture, while the plain flour holds it together so it slices neatly. The lemon is optional, but I do think it lifts the flavour just enough without turning it into a lemon cake.

It keeps really well over a few days, which is handy for something like this. It doesn’t need to be eaten straight away, and in fact I think it settles and tastes even better the next day with a cup of tea.

Basker’s Take

Basker liked this one. He said it was a good idea to take it as a gift because it looks nice — not too rich, not too plain.

He also suggested we should probably keep one at home as well.

Well, I’m not so sure about that idea… far too dangerous sitting on the bench within reach. I know myself only too well… one slice turns into “just a small piece more,” and then suddenly it’s all gone.

From my kitchen to yours — ♡ Janet

Recipe Card

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Classic French Almond Cake

Servings: 10
Prep Time: 15 mins
Cook Time: 40 mins
Difficulty: easy
Rating: ★★★★★
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A soft, moist almond cake with a light lemon and vanilla aroma.

Tip: Don’t overmix once the flour goes in — keeps the crumb soft and tender.
Recipe Credit: Based on classic French almond cake first baked using traditional French patisserie methods.

Ingredients

200 g almond flour (blanched almond meal)
190 g plain flour
200 g sugar
3 tsp baking powder
Pinch of salt
Zest of 1 lemon
4 large eggs
150 g unsalted butter, melted
1 tsp vanilla extract
½–1 tsp almond extract
1 tsp lemon juice (optional)
Handful of sliced almonds
Icing sugar, to dust

Directions

Preheat Oven: Preheat oven to 180°C (160°C fan bake). Grease and line a round cake tin or loaf tin.
Mix Dry Ingredients: Combine almond flour, plain flour, sugar, baking powder, salt, and lemon zest.
Mix Wet Ingredients: Whisk eggs, melted butter, vanilla, almond extract, and lemon juice.
Combine: Add wet to dry and mix gently until just combined. Do not overmix.
Add Topping: Sprinkle sliced almonds over the top.
Bake: Bake 30–40 minutes until golden and a skewer comes out clean.
Cool: Rest 10 minutes in tin, then turn out onto rack.
Serve: Dust with icing sugar and serve with plain unsweetened yoghurt.