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Image for Recipe - Hugh Fearnley Whittingstall’s Almond Cake

Hugh Fearnley Whittingstall’s Almond Cake

Image for Recipe - Hugh Fearnley Whittingstall’s Almond Cake
  • Time preparation 10 minutes
  • cook time 30 minutes
  • Serve Serves 8-10

Hugh Fearnley-Whittingstall's seedy almond cake is a basic Victoria sponge with a blend of wholemeal and ground almonds, and extra nuts and seeds. The result = delicious!

Recipe taken from Eat Better Forever by Hugh Fearnley-Whittingstall (Bloomsbury Publishing, £26). Photography by Simon Wheeler.
  • 125g unsalted butter, softened
  • 70g soft light brown sugar or light muscovado
  • Finely grated zest of 1 orange or lemon (optional)
  • 100g wholemeal cake flour/fine plain wholemeal flour
  • 2 tsp baking powder
  • 100g ground almonds
  • 25g sunflower seeds
  • 25g poppy seeds (optional)
  • 3 medium eggs
  • 3 tbsp milk or water
  • About 20g flaked almonds or pumpkin seeds (or a mix)

Preheat the oven to 180°C/Fan 160°C/Gas 4. Line a 20cm round springform cake tin with baking paper.

Put the butter and sugar, and the orange or lemon zest if using, into a large bowl or a free-standing electric mixer. Use an electric hand whisk or the mixer to beat for a couple of minutes, until light and fluffy.

In a second bowl, thoroughly combine the flour, baking powder, ground almonds, sunflower seeds and poppy seeds, if using.

Add an egg and a spoonful of the dry ingredients to the butter and sugar mix and beat until evenly blended. Repeat to incorporate the remaining eggs.

Tip in the remaining dry ingredients and fold together gently but thoroughly, finishing by folding in the milk or water to loosen the batter a little.

Spoon the mixture into the prepared tin and spread it gently and evenly. Scatter with the flaked almonds and/or pumpkin seeds.

Bake in the oven for 35 minutes, or until risen and golden, and a skewer inserted into the centre comes out clean. Leave to cool, at least a little, on a wire rack.

Remove the cake from the tin and cut into slices to serve. It will keep in an airtight tin for up to 5 days, but you’ll most likely finish it well before then.

Ingredients

  • 125g unsalted butter, softened
  • 70g soft light brown sugar or light muscovado
  • Finely grated zest of 1 orange or lemon (optional)
  • 100g wholemeal cake flour/fine plain wholemeal flour
  • 2 tsp baking powder
  • 100g ground almonds
  • 25g sunflower seeds
  • 25g poppy seeds (optional)
  • 3 medium eggs
  • 3 tbsp milk or water
  • About 20g flaked almonds or pumpkin seeds (or a mix)

Method

Preheat the oven to 180°C/Fan 160°C/Gas 4. Line a 20cm round springform cake tin with baking paper.

Put the butter and sugar, and the orange or lemon zest if using, into a large bowl or a free-standing electric mixer. Use an electric hand whisk or the mixer to beat for a couple of minutes, until light and fluffy.

In a second bowl, thoroughly combine the flour, baking powder, ground almonds, sunflower seeds and poppy seeds, if using.

Add an egg and a spoonful of the dry ingredients to the butter and sugar mix and beat until evenly blended. Repeat to incorporate the remaining eggs.

Tip in the remaining dry ingredients and fold together gently but thoroughly, finishing by folding in the milk or water to loosen the batter a little.

Spoon the mixture into the prepared tin and spread it gently and evenly. Scatter with the flaked almonds and/or pumpkin seeds.

Bake in the oven for 35 minutes, or until risen and golden, and a skewer inserted into the centre comes out clean. Leave to cool, at least a little, on a wire rack.

Remove the cake from the tin and cut into slices to serve. It will keep in an airtight tin for up to 5 days, but you’ll most likely finish it well before then.

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