Almond cake with strawberries (gluten free and fat free)

Desserts —
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ESSE baked almond cake


  • 5 eggs
  • 8 oz caster sugar
  • 1 tbsp self-raising flour / gluten free
  • 4 oz of fresh ground almonds
  • ¼ tsp baking powder
  • 1 tbsp brandy
  • Almond essence
  • Double cream


  1. Whisk egg whites to a soft peak add ½ the sugar.
  2. Add remaining sugar to the egg yolks then combine with the whites. Achieve volume.
  3. Be careful that you don’t over mix your egg, as that may take some air out of your mixture.
  4. Add the small amount of flour to hold the egg.
  5. Add almonds, baking powder, brandy and essence.
  6. Pour into a greased and lined cake tin.
  7. Bake at 175°C (Aim for the ESSE dial reading to be in the middle of MODERATE) for 35 – 40 minutes.

Recipe by Frances Atkins (Yorke Arms Nidderdale)

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