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Almond Sponge Cake

This light, moist sponge cake is easy to make and its
flavour is gloriously complemented by the tangy orange syrup.

Image of Almond Sponge Cake

For the cake

Butter for greasing
5 eggs, separated
175 g caster sugar
175 g ground almonds
Grated rind of 1 lemon

For the orange syrup

Juice of 2 oranges
50 g sugar
1 stick cinnamon


Serves: 7


Preheat the oven to 180C, gas mark 4. Use melted butter to grease a 20 cm non-stick cake tin with a removable base. Cut a circle of greaseproof paper to fit the base, place it in the tin and grease with butter.

Whisk the egg yolks with the sugar until light and creamy. Then slowly fold in the ground almonds and lemon rind. Beat the egg whites until stiff and stir a little of this into the yolk and sugar mixture to soften it, then gently fold in the rest.

Pour the cake mixture into the prepared cake tin and bake in the preheated oven for approximately 40 minutes. Use the skewer test to ensure the cake is cooked through.

When the cake is cooked, remove it from the oven and leave to cool. Pass a knife around the edge of the cake to loosen it from the sides of the tin, then turn out on to a plate and remove the lining paper. Make a few deep holes in the top of the cake with a skewer.

To make the orange syrup, place the orange juice, sugar and cinnamon stick in a saucepan and simmer for 5-6 minutes, allowing the sugar to dissolve. Leave to cool, then pour over the cake, the syrup is absorbed through the holes. Top the cake with the cinnamon stick for decoration.

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