almond cake à la London Bakes

I really did have full intentions of getting at least one more recipe up before we take off, but alas my days have been way too short and my list of things to do much too long. Lucky for me the lovely Kathryn from London Bakes has come along to help out by means of this beautiful almond cake recipe! London Bakes was one of 2012's greatest blog discoveries for me and Kathryn is the first of a very talented crew I have lined up for guest posts over the coming weeks. Please make sure you check out Kathryn's site, there's all kinds of deliciousness over there. Toasted Hazelnut Flourless Brownies or Whole Vanilla Bean Shortbreads anyone? ~Emm
Hello lovely readers of My Darling Lemon Thyme! My name is
Kathryn and I write the blog London Bakes.
I like to spend my days in my kitchen, playing with wholesome and natural
ingredients to produce sweet treats that make me feel happy.  
I'm delighted to be here while Emma is putting the final
touches to her book. I've long been a fan of Emma’s gorgeous photographs and
mouth-watering recipes and I know that it’s going to be an absolute stunner. 

While Emma prepares to head home to New Zealand, today I'm sharing a very simple little cake with you. One that is, of course, both gluten
and diary free. It uses two of my very favourite ingredients to bake with,
olive oil and ground almonds. I bake a lot of gluten free cakes and I find that
a touch of either, or preferably both, works a little bit of magic. They keep
cakes light and bright without any of that chalkiness that you sometimes get
with gluten free baking.
In summer, I like to stir some fruit through the batter
before baking – raspberries are a particular fine addition – but it is equally
delicious when you just allow the almond flavour to shine through. 

Almond cake
Serves 6 - 8
4 eggs
110g (½ cup) unrefined caster or granulated sugar
3 tablespoons (45ml) extra virgin olive oil
½ teaspoon almond extract
135g (1 1/3 cup) ground almonds
½ teaspoon gluten free baking powder
A pinch of salt
Flaked almonds, for decoration
Preheat the oven to 160C/325F (fan). Line a 23cm round tin with
a removable base with non-stick paper and grease well.
In a large bowl, whisk together the eggs and sugar until
they are light, fluffy and have at least tripled in volume. This can take up to 10 minutes even in a
stand mixer.
Pour in the olive oil and almond extract while continuing to
Finally, fold in the ground almonds, baking powder and salt
with a metal spoon, trying not to knock out too much of the air.
Pour the mixture into the baking tin, sprinkle with the
flaked almonds and bake for 35 – 40 minutes until the edges are shrinking away
from the sides and the cake is firm to the touch.  Leave to stand in the tin for 10 minutes
before transferring to a wire rack to cool.

Thanks so much Kathryn! xx Emm

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  • Reply
    Elizabeth @allthatisbeautiful
    February 26, 2013 at 4:52 am

    This looks so delicious and I really want to bake this. Thank you Kathryn – I'll be over to check out London Bakes. As always Emm your blog is lovely and yummy. xxx

    • Reply
      February 27, 2013 at 1:21 pm

      Thanks Elizabeth xx

  • Reply
    The InTolerant Chef
    February 26, 2013 at 9:11 am

    Oh this does sound lovely indeed- Yummo!

  • Reply
    london bakes
    February 26, 2013 at 9:25 am

    Thank you so much for having me Emma, it was such a treat to be over here today and thank you so much for your lovely lovely words xxx

    • Reply
      February 27, 2013 at 1:21 pm

      Thank you Kathryn! xx

  • Reply
    Kiran @
    February 26, 2013 at 11:26 am

    This looks so delicious, Kathryn! Love almond cake and how this is gluten free — I want a few slices 🙂

  • Reply
    Tartlet Sweets
    February 26, 2013 at 7:43 pm

    There's something about a simple almond cake that makes me so happy. I especially enjoy it paired with lemon curd. I love the use of olive oil in this version. Looks wonderful!

  • Reply
    Antonia @ Health Inspirations
    February 26, 2013 at 8:23 pm

    What a great recipe. Two of my favorite things combined in a cake! And I am so glad I found your blog through Kathryn's post. I've already found a ton of recipes that I have to try!!

    • Reply
      February 27, 2013 at 1:23 pm

      Hi Antonia, I'm so glad you've found some recipes you like on here 🙂 Welcome xx

  • Reply
    Cassie | Bake Your Day
    February 27, 2013 at 12:55 am

    What a gorgeous cake, I love this!

  • Reply
    Colette Just for Foodies
    February 27, 2013 at 6:39 am

    If I make this tonight, it'll be all gone by breakfast tomorrow…….

  • Reply
    February 27, 2013 at 1:03 pm

    I haven't really been a fan of almonds until recently. This sounds just delightful! 🙂

  • Reply
    February 27, 2013 at 1:54 pm

    This cake looks delicious Kathryn and great timing- I just bought a bag of almond meal on sale. Good luck with the book Emma I can't wait to see it when it comes out!

    • Reply
      March 5, 2013 at 3:56 am

      Thanks so much, me too! 🙂

  • Reply
    Gluten Free Julia
    March 2, 2013 at 1:10 pm

    I love the simplicity of this recipe and how the almond meal is sufficient to replace the host of flours normally needed for gluten free baking. Beautiful images as usual. Being coeliac seems a whole lot tastier and am so excited about your book Emm!

    Gluten Free Julia recently posted Gingerbread Balls

    • Reply
      March 30, 2013 at 3:59 am

      Great! Me too xx

  • Reply
    Andrew's Mom
    March 5, 2013 at 1:38 pm

    I love almond everything and this tart looks delicious Kathryn. Reminds me a bit of Tosca cake – my favorite! Will enjoy checking out more of your blog Emma.

    • Reply
      March 30, 2013 at 4:00 am

      Cool, welcome! xx

  • Reply
    Erin D.
    March 8, 2013 at 1:56 pm

    I love the ingredients in this! Awesome recipe. And I love how simple it is!

    • Reply
      March 30, 2013 at 4:00 am

      Simple is always good eh 🙂

  • Reply
    October 13, 2014 at 2:07 am

    Hello lovely, how long does this cake last?
    Is it a better the next day kind of cake or an eat immediately kind of cake?

    • Reply
      October 13, 2014 at 2:54 am

      This recipe + post was written by my friend Kathryn, so I can't be 100% sure, however because of all that almond meal and olive oil, my educated guess would be it would last 2-3 days at room temp or longer in a covered container in the fridge. And I'd say it's good on the day of baking or any day after as almond-based cakes stay nice and moist. xx

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