Lucy M. This Mary Berry’s Almond Spice Cake is a moist, spiced treat packed with toasted almonds and a luscious caramel topping that’s perfect for any occasion.
If you love the warm flavors of spices and the richness of almonds, Mary Berry’s Almond Spice Cake is a must-try. It’s a beautiful combination of soft, moist cake with a sweet caramel topping and a hint of crunch from toasted almonds. This cake is perfect for a cozy afternoon or a special get-together, and it’s so simple to make!
Ingredients
For the cake:
- ¾ cup (175g) salted butter, softened
- ¾ cup + 2 tbsps (175g) sugar
- ½ tsp ground cinnamon
- ¼ tsp ground cloves
- 1 tbsp baking powder
- 1¾ cups (225g) all-purpose flour
- ½ tsp salt
- ½ cup (115g) almond paste or marzipan
- 3 extra-large eggs
- 1⅓ cups (115g) sliced almonds, toasted
For the topping:
- ¼ cup (55g) salted butter
- ½ cup + 2 tbsps (115g) light muscovado sugar
- 2 tbsps heavy cream
Instructions
1. Preheat and prepare:
Set your oven to 350°F (175°C). Grease a 9-inch round cake pan and line it with parchment paper. Make sure the parchment hangs slightly over the edges for an easy lift later.
2. Mix the dry ingredients:
In a bowl, combine the flour, baking powder, salt, ground cinnamon, and cloves. Give it a quick whisk to ensure the spices are evenly distributed.
3. Cream the base ingredients:
In a large mixing bowl, combine the softened butter and sugar. Beat the mixture until it becomes pale, smooth, and fluffy, ensuring the sugar is fully incorporated. This step is key to adding air into the batter, which helps create a light and tender cake. Add the almond paste in small chunks and continue mixing until smooth. It might take a few extra minutes, but the effort is worth it.
4. Add the eggs:
Crack the eggs in one at a time, beating thoroughly after each addition. The batter will become rich and creamy as the eggs blend in.
5. Bring the batter together:
Slowly add the dry mixture to the wet ingredients, folding it in gently with a spatula. Mix just until the ingredients are combined and no dry streaks remain. Avoid overmixing to keep the cake light and fluffy.
6. Stir in the almonds:
Fold in the toasted almonds, saving a small handful for decorating later. Make sure they’re evenly spread throughout the batter.
7. Bake the cake:
Transfer the batter into the prepared pan, spreading it evenly with a spatula. Bake for 40–45 minutes, or until the top turns golden and a toothpick inserted in the center comes out clean. Allow the cake to cool in the pan for about 10–15 minutes, then carefully move it to a wire rack to cool completely.
8. Make the caramel topping:
In a small saucepan, melt the butter over low heat. Stir in the muscovado sugar and cream. Let the mixture bubble gently for 2–3 minutes, stirring constantly, until it thickens slightly. Remove from heat and let it cool slightly.
9. Finish the cake:
Once the cake has cooled, pour the caramel topping over the top, allowing it to flow naturally down the sides. Sprinkle the reserved toasted almonds on top for decoration and a delightful crunch.
For those who enjoy timeless desserts, you won’t want to miss our recipe for the perfect Lemon Swiss Roll. It’s as comforting as the iconic Mary Berry’s Almond Spice Cake.
Mary Berry’s Almond Spice Cake
Ingredients
Method
- Set your oven to 350°F (175°C). Grease a 9-inch round cake pan and line it with parchment paper. Make sure the parchment hangs slightly over the edges for an easy lift later.
- In a bowl, combine the flour, baking powder, salt, ground cinnamon, and cloves. Give it a quick whisk to ensure the spices are evenly distributed.
- In a large mixing bowl, combine the softened butter and sugar. Beat the mixture until it becomes pale, smooth, and fluffy, ensuring the sugar is fully incorporated. This step is key to adding air into the batter, which helps create a light and tender cake. Add the almond paste in small chunks and continue mixing until smooth. It might take a few extra minutes, but the effort is worth it.
- Crack the eggs in one at a time, beating thoroughly after each addition. The batter will become rich and creamy as the eggs blend in.
- Slowly add the dry mixture to the wet ingredients, folding it in gently with a spatula. Mix just until the ingredients are combined and no dry streaks remain. Avoid overmixing to keep the cake light and fluffy.
- Fold in the toasted almonds, saving a small handful for decorating later. Make sure they’re evenly spread throughout the batter.
- Transfer the batter into the prepared pan, spreading it evenly with a spatula. Bake for 40–45 minutes, or until the top turns golden and a toothpick inserted in the center comes out clean. Allow the cake to cool in the pan for about 10–15 minutes, then carefully move it to a wire rack to cool completely.
- In a small saucepan, melt the butter over low heat. Stir in the muscovado sugar and cream. Let the mixture bubble gently for 2–3 minutes, stirring constantly, until it thickens slightly. Remove from heat and let it cool slightly.
- Once the cake has cooled, pour the caramel topping over the top, allowing it to flow naturally down the sides. Sprinkle the reserved toasted almonds on top for decoration and a delightful crunch.
Nutritional Value (Per Serving)
- Calories: 380 kcal
- Protein: 6g
- Carbohydrates: 40g
- Fat: 22g
- Fiber: 2g
- Sugar: 28g
Conclusion
Mary Berry’s Almond Spice Cake is the perfect balance of warm spices, nutty almonds, and buttery caramel. It’s one of those cakes that feels luxurious but is easy enough to make on a lazy afternoon. Whether you serve it at a holiday party or enjoy it with a quiet cup of tea, this cake will always leave you smiling. Happy baking!
