Almond Fudge Cake Recipe

Name: Almond Fudge Cake Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 100 gm whole almonds; 100 gm almond paste; 75 gm butter or possibly margarine; 175 gm caster sugar; 1 tsp vanilla essence; 3 x Large eggs; 225 gm selfraising flour; 1 tsp grnd cinnamon; 2 Tbsp. lowfat milk topping,; 50 gm butter or possibly margarine; 100 gm soft brown sugar; 1 Tbsp. double cream

Servings: persons

100 gm whole almonds
100 gm almond paste
75 gm butter or possibly margarine
175 gm caster sugar
1 tsp vanilla essence
3 x Large eggs
225 gm selfraising flour
1 tsp grnd cinnamon
2 Tbsp. lowfat milk topping,
50 gm butter or possibly margarine
100 gm soft brown sugar
1 Tbsp. double cream

1
For the two oven aga put the cake baker to heat in the roasting oven.
2
Baseline and grease a 180mm round cake tin.
3
Shred the skinned almonds and toast them on a baking tray towards the top of the roasting oven.
4
Watch them as they burn easily.
5
Roll the almond paste to a 180mm circle.
6
Set aside.
7
Beat together the butter sugar vanilla essence beaten Large eggs flour and cinnamon till the mix is light fluffy and well mixed.
8
Mix in 3/4 of the nuts and sufficient lowfat milk to make a soft dropping consistency.
9
Spoon half the cake mix into the prepared tin.
10
Place the circle of almond paste on top.
11
Cover with remaining cake mix.
12
Level the surface.
13
For the two oven aga place the tin in the preheated cake baker and bake for one hour.
14
For the four oven aga put the shelf on the floor of the baking oven and bake the cake for 1 to 1 1/4 hrs.
15
Bake till the cake is risen golden brown and hard to the touch.
16
Cold in the tin for 5 min before turning out onto a cooling rack.
17
Stand the cooled cake still on the rack over a baking tray or possibly plate.
18
For the topping place the butter sugar and cream in a saucepan.
19
Stand the pan on the simmering plate and stir till blended and the butter has melted.
20
Bring to the boil.
21
Remove from the heat and stir in the remaining almonds.
22
Pour over the cake.
23
Allow to cold and set for 5 yo 10 min.
24
A cake for nut lovers.
25
With the almond paste in the middle and a fudge topping this makes a delicious special occasion cake.

98394

kcal

Calories

5097

Fat

12234

Carbs

1654

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 100 gm whole almonds, 100 gm almond paste, 75 gm butter or possibly margarine, 175 gm caster sugar, and more.

Yes, Almond Fudge Cake Recipe falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!