We are deeply saddened by the passing of Her Majesty Queen Elizabeth II.

Our thoughts are with the The Royal Family at this incredibly sad time as we join the nation in mourning the loss of our beloved Sovereign.

May she rest in peace.

YOUR DELIVERY MAY BE AFFECTED: New Parcelforce Industrial Action Dates... Read More

Almond Cake
(Gluten Free)


165g Unsalted Butter, room temperature
180g golden Caster Sugar
4 Large Eggs, separated
100g Ground Almond
1 level tsp Baking powder (Gf if you’re coeliac)
50g Potato Flour
zest of an unwaxed Lemon
15g Flaked Almonds


Preheat the oven to 160C Fan/180C/Gas 4. Grease and line the base of a 20cm round cake tin.
Combine the ground almonds, potato flour, zest of the a lemon and the baking powder.
Beat the butter and sugar in a free standing mixer until really light and fluffy. Add the egg yolks one at a time, beating in-between.
Tip the almond mixture into the butter and gently mix and fold in.
Whisk the egg whites in a clean bowl until very stiff. Now stir one tablespoon of the egg whites into the batter to loosen it. Fold in the remaining and pour into the prepared tin. Sprinkle the flaked almonds on top. Bake for 40-45 minutes or until a skewer inserted into the cake comes out clean.
Remove from the tin and sprinkle with icing sugar. Serve with Greek yoghurt and poached rhubarb.

Tags: Nuts Cake

Added by: Nordic Kitchen stories

Add comment

Add a recipe & get 5% off

We love to see what you've been baking, but are just updating this section at the moment - we will be able to accept new community recipes in the near future, please don't try to upload in the meantime as we won't be able to accept the photo or send a voucher yet.


Once new additions can be welcomed, if you add one of your own baking recipes with a photo to the Shipton Mill website, we will send you a voucher for 5% off your next order from the Flour Direct shop.

It's very easy, just click here to visit your " My Shipton Mill" page to get started.