Simplest (four-ingredient) almond cake

I wish I could wax poetic for hours about this cake, but that isn’t really my style, and the cake fulfills such a basic role in my life that basic is probably how best to write about it.

It features just four ingredients (lemon zest optional), comes together practically instantly, and not only does it keep for days but even improves with time. So it can be made ahead, and, as Imen McDonell suggests, always be on hand.

The recipe is from Imen’s The Farmette Cookbook. She calls it Claire’s Frangipane and has a lovely story to accompany the recipe, which like most others in the book is alluringly personal, one that transports straight into a chair pulled up to the kitchen table of her fabulous friend Claire. But, as I don’t know Claire, to me the cake has just become the simplest almond cake.

I’ve made this cake more than any other in the past few years and always serve it with either a rhubarb compote or stewed gooseberries, because, though delicious on its own, the cake truly transforms when accompanied by something luscious and puckeringly tart. At this time of year I might stew some early apples (unsweetened), or perhaps plums with cardamom?

Simplest almond cake recipe from Imen McDonnell’s Farmette Cookbook
The recipe given here is double the original — I often double recipes for cakes, especially ones that keep so well and improve with time.

275g sugar (slightly reduced from the original)
300g butter (softened at room temperature)
4 eggs
300g almond flour or freshly ground almonds (I like both blanched or whole)
Zest from one lemon (optional)

Preheat the oven to 175C (350F). Line a 23cm (9-inch) cake tin with parchment paper and butter the bottom and sides.

In a large mixing bowl (or stand mixer), beat the sugar and butter vigorously, for a long while, about 5 minutes.

Add the eggs one at a time, so each is assimilated before adding the next. Add the lemon zest if using.

Blend in the ground almonds until completely combined.

Pour the batter into the prepared cake tin and bake for 45 to 50 minutes (it could take a bit longer), until a knife or skewer comes out clean, and the cake feels firm to a light touch.

Dust with sugar and let cool completely before serving.

Serve with rhubarb, gooseberry, or another tart fruit compote, and optionally and quite decadently with a spoonful of crème fraîche too.

Can be stored at room temperature for a day and in the refrigerator after that.

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4 Responses to “Simplest (four-ingredient) almond cake”

  1. KellyM Says:

    Hi. Just wondering – you say you doubled the recipe …. do you mean the one you’ve provided us is doubled or in the past you’ve doubled it?

    • valerie Says:

      Hi. The one provided here is already doubled, with very slight adaptation. Thank you for the question, I will clarify in the text.

  2. Sophie Hunt Says:

    Oh thank you, thank you. Just sitting in the new silence of these first ‘back to school’ days and although I’m loving the time to myself, I will also love welcoming them home with this cake. Better get some work done first! Sophie xxxx

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