Description

This Best Toffee Almond Cake recipe blends rich, buttery toffee with the nutty crunch of almonds, creating a moist and flavorful dessert perfect for family gatherings or special occasions. With quick preparation and simple ingredients, this cake offers a delightful balance of caramelized sweetness and nutty texture that disappears fast once served.

Ingredients

Scale

For the Cake:

1 cup all-purpose flour (preferably King Arthur)
2 tsp baking powder
1/2 cup toffee sauce (room temperature, about 70°F / 21°C)
1/2 cup golden caster sugar
3 large free-range eggs
1 cup softened butter (Kerrygold unsalted recommended)
1/4 tsp fine sea salt
1 cup almond meal (finely ground blanched almonds)

For the Topping and Serving:

4 tbsp sliced almonds (toasted)
1/2 cup warm toffee sauce
A few pinches of flaky sea salt
Whipped cream (optional, for serving)
Butter for greasing the tin

Instructions

Prepare the Pan and Preheat the Oven: Preheat your oven to 180°C (350°F). Butter a 9-inch cake tin thoroughly and line the bottom with parchment paper for easy removal and to prevent sticking. Set the prepared tin aside.
Mix the Dry Ingredients: In a medium bowl, whisk together 1 cup all-purpose flour, 1 cup almond meal, 2 tsp baking powder, and 1/4 tsp fine sea salt until thoroughly combined. Set aside.
Cream Butter and Sugar, Then Incorporate Toffee and Eggs: In a large bowl, beat 1 cup softened butter and 1/2 cup golden caster sugar for 3-4 minutes until light and fluffy to incorporate air. Add 1/2 cup room-temperature toffee sauce and mix until combined. Then add 3 eggs one at a time, beating well after each addition. If the batter looks curdled, add a tablespoon of the dry mixture between eggs to stabilize the emulsion.
Combine Wet and Dry Ingredients: Add the dry ingredients to the wet mixture in three portions, folding gently with a spatula after each addition. Avoid overmixing; fold until just combined, allowing for some streaks of dry ingredients.
Bake with Almond Topping: Pour the batter into the prepared cake tin and smooth the surface. Sprinkle 4 tbsp toasted sliced almonds evenly over the top. Bake for 25-30 minutes until a toothpick inserted in the center comes out clean or with a few moist crumbs. The cake should be golden brown and spring back when touched.
Add the Toffee Soak While Cake is Hot: While the cake is still hot, poke holes all over the surface using a skewer or thin knife. Warm 1/2 cup toffee sauce until pourable and spoon it slowly over the cake, allowing it to soak into the holes. Sprinkle a few pinches of flaky sea salt over the top to enhance flavors.
Cool and Serve: Let the cake cool in the tin for about 20 minutes, then transfer it to a wire rack to cool completely. Serve at room temperature or slightly warm, drizzled with extra toffee sauce and a dollop of whipped cream if desired.

Notes

Ensure eggs and toffee sauce are at room temperature to prevent batter from seizing or becoming lumpy.
Do not overmix the batter after adding flour and almond meal to avoid a dense, tough cake.
Toast sliced almonds before topping to enhance their natural oils and flavor.
Butter is essential for rich texture; do not substitute with margarine or oils.
This cake keeps well at room temperature for up to 3 days, or in the fridge for up to 5 days if covered properly.
Freeze portions wrapped in plastic and foil for up to 3 months; thaw overnight in the fridge before serving.
Store extra toffee sauce separately in the fridge and warm before serving.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Dessert
Method: Baking
Cuisine: Western

Keywords: Toffee almond cake, easy cake recipe, almond meal cake, toffee dessert, quick cake recipe, nutty cake, caramel cake