A super simple, moist and delicious almond cake recipe. A perfect tea time treat. Many love a good French Almond Cake during the Christmas season but there’s really no reason to wait all that time before trying out this fluffy sponge cake recipe!
It’s a cake that’s moist, tender and incredibly delicious and has the added advantage of being a one-bowl, no-mixer-required, with minimal effort required, making this quick almond cake one of my favourites to share with you today! So don’t wait till the 25th of December to give this almond cake recipe a try. Your friends and family will thank you for offering it at all sorts of get-togethers.
Can You Freeze Sponge Cake?
You can freeze sponge cake once it has fully cooled by wrapping it tightly with two layers of plastic wrap. It is best to freeze it without icing if you are planning on making this cake ahead of time but if you wish to freeze left-overs that is okay too, it will just won’t last as long as one without icing.
How Long Does Sponge Cake Last?
Most cakes frozen without icing can last up to 3 months. If you choose not to freeze this almond cake recipe, it will last about 5 days from baking.
How To Store Sponge Cake Overnight
If you wish to store your sponge cake overnight prior to serving, it is best to wrap it tightly with plastic wrap once fully cooled and leave it room temperature. You can then add the icing to it the following day.
How Far In Advance Can I Make Sponge Cake?
Sponge cakes can have a shelf life of 5-7 days if you wrap it tightly with plastic wrap at room temperature. If you wish to make one well in advance, your best bet is to freeze the sponge cake without icing. Most cakes can be frozen for up to 3 months.
It is lovely and light and thanks to the Quark it is lower in fat than your average cake recipe. Perfectly delicious for any tea time treat!
Juicy French Almond Sponge Cake
- Mixing bowl
- baking tin
For the icing
- 6 tablespoon icing sugar
- 1 tablespoon warm water
- 4 tsp flaked and toasted almonds
- Preheat the oven to 180°C (350°F, Gas 4). Grease and line a loaf tin (23cm x 12cm).
- Cream the butter and sugar together until pale and fluffy. Add the eggs, almond extract and quark and beat again until well combined.
- Add the flour, ground almonds and bicarbonate of soda to the wet mixture and beat together until just combined. Spoon the mixture into the loaf tin.
- Bake in the centre of the oven for 35 – 40 minutes.
- Remove loaf from tin and leave to cool on a wire rack.
- Sieve the icing sugar into a small bowl. Add the water and mix with a spoon until the correct consistency has been achieved.
- Spread the icing over the loaf with a palette knife. Sprinkle the flaked almonds over the top.
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