This almond cake is the most beautiful cake ever. So simple to make. Needs only several ingredients. Following the recipe is so easy. I wrote it in few steps. Its only a bit of flour , & the rest is almond meal. It taste awesome & look gorgeous. When I make this I cant stop eating. It is that nice. Try once, It will become your favourite recipe forever.

It stays about 3-4 days out in an air tight container and can freeze about 3 months. Can leave about 7 days in fridge. All I know is that’s not going to stay longer. 🙂

The finer almond meal the best. But still you can use the coarse one too. If you like the ground whole almonds it will be nice too.  Butter has to be in room temperature too.

Recently I read an article  the benifits of almonds. Almonds help to reduce the cholesterol in the body as well as supply lots of fibre and fills you quickly when you take almond as a snack or in meals. It has lots of magnesium to help muscle functioning and also help to support healthy brain function and also good skin health. Not only that it maintains blood sugar levels and also helps weight loss. How good is that. 🙂




  • 225g Butter
  • 150g Caster Sugar
  • 60g Self Raising flour
  • Vanilla
  • 4 Eggs
  • 225g Ground almond/ Almond flour


  1. Beat butter and sugar with vanilla until pale in colour.
  2. Add eggs one by one and whisk 2 minutes.
  3. Next add almond meal and mix well.
  4. Pour in to a pan and bake 0n 180c about 40 min- I hour.
  5. Leave on a wire rack to cool down.
Posted by:The Culinary Corner

<p>Hi, I am Menaka. I was a teacher for 18 years and after migrating to Australia accidentally I found an amazing lady called ” Mary” who directed me to become a chef.I studied 3 years while working and became a qualified chef. After I studied about baking and hospitality management.<br /> My son is very enthusiastic in video editing and wanted me to start recording my cooking.Thats the beginning of you tube channel “The Culinary Corner”<br /> I am a full time employee. I record all the videos by my self.<br /> As a child I started helping and cooking with my granny and I used to experiment and trying various cooking styles. That led me in this path very smoothly. I still try to experiment and adjust recipes to move with this busy and globalised world.</p>

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