3rd Daffodil Festival 2019


Programme & Rules

Show & Class Awards

Sicilian Almond Cake recipe



Sugary almond cakes originated in early convent kitchens and were made for celebrations and at Christmas.  This recipe is quick and simple to make and tastes quite lovely.

  • INGREDIENTS (makes 8 slices)

    75g/3oz butter
    175g/6oz caster sugar
    1tsp grated lemon rind
    2 large eggs
    75g/3oz self raising flour
    75g/3oz ground almonds
    1 tbsp Amaretto liqueur or almond essence.

    25g/1oz whole almonds
    50g/2oz icing sugar


    Amaretto is an Italian almond flavoured liqueur, but there are other similar versions on sale. Almonds can also be bought ready-skinned although some experts will tell you that the best flavour is to be found in those you skin yourself.


1.  Preheat the oven to 180°C/350°F/Gas 4.  Grease a 19cm/7½in spring-form cake tin.  Line the base with non-stick baking parchment and dust with flour.  Beat butter, caster sugar and lemon rind together until pale and fluffy. Gradually whisk in the eggs.

2.  Fold in alternate spoonfuls of flour and ground almonds, then stir in the liqueur or almond essence.  Spread into the tin and level.  Bake for 40 minutes or until a skewer inserted into the centre comes out clean.  Leave to settle in the tin for 5 minutes, then turn out to cool on a wire rack.

3.  For the decoration, skin the whole almonds by immersing them in boiling water for 1 minute.  Plunge them into cold water and and their skins will rub off.  Slice th almonds thinly and heat gently in a non-stick frying pan for 1-2 minutes, or until golden.  Dust the top of the cake with icing sugar, mark into slices, then scatter the toasted almonds over.