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Almond Cake (Wedding Wheat Free and Lactose Free)

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“A moist cake used for weddings and christening . It must be made a couple of days in advance, then covered in rolling icing.The sugar pastry is used to line the cake tin, so that when you turn it around it will be perfectly flat. this cake can be also baked without the pastry when having a flat surface isn't a priority. WHITHOUT THE PASTRY IT IS GF and LF.This is for a deep 20 cm cake tin.”
1 cake

Ingredients Nutrition

  • 200 g flour
  • 100 g margarine
  • 100 g sugar
  • 1 egg
  • 2 teaspoons lemon zest
  • 1 teaspoon almond essence
  • 1 tablespoon ground almonds (taken from the filling)
  • 1 pinch salt
  • 500 g ground almonds
  • 500 g caster sugar
  • 75 g brown rice flour (or plain flour)
  • 25 g polenta flour (or semolina)
  • 7 eggs
  • 1 lemon, zest and juice of
  • 3 teaspoons almond essence
  • 1 dash brandy


  1. Grease a 20cm cake tin and cover base with a disk of baking paper.
  2. Place flour in a processor with the 1 tbsp of almonds, salt and cubed margarine. Pulse until you have breadcrumbs.
  3. Mix the sugar and eggs together, add to the flour and pulse until a dough forms. Roll into a ball, with the help of some flour then cover in plastic wrap and chill 1 hour.
  4. Preheat oven to 170°C.
  5. Mix almonds, sugar, flour, polenta flour, zest, juice, essence and eggs. mix with your hands until well blended.
  6. Roll out the pastry and line the bottom and sides of the dish. Pour the mixture in the pastry case and bake for about 75 minutes (but start checking after 60 minutes) or a bit longer.
  7. The cake should feel firm and springy and a skewer should come out clean.
  8. Cool for an hour before turning out onto a rack. Cover when cool and leave for at least 1 day before covering with rolling icing.
  9. This cake should be cut in cubes rather than slices.

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