Carole Food.

Vanilla Almond Loaf

This is probably one of my favourite cakes. It has a perfect buttery crumb that’s closely textured without being dense or dry. It’s super simple and the main flavour is vanilla with a hint of almond.

It’s also very versatile because it works perfectly as an afternoon tea snacking cake, or it’s great served for dessert with some whipped cream and berries. I’ve also eaten it for breakfast before and not been disappointed. 

What ingredients do you need for this dish (includes possible substitutions)? 

Butter: this is essential to the cake and can’t really be substituted for anything else (that I know of!)

Plain flour: also known as ‘all purpose flour’, plain flour provides the structure

Baking powder: increases the volume and lightens the texture

Caster sugar: caster sugar or granulated sugar can be used here 

Eggs: any type of (chicken!) egg will do 

Ground almonds: can be substituted for any ground nut (e.g. ground pistachios or hazelnuts would be delicious!) 

Whole milk: can be substituted for semi skimmed or skimmed milk 

Vanilla: add as much or as little as you like! 

What to serve this with? 

This cake is perfect by itself for snacking or breakfast. It also makes a great dessert if served with whipped cream and some berries. 

Instructions 

Line the loaf tin and preheat the oven 

Grease and line a 2lb loaf tin with baking paper. Preheat the oven to 180c/160c fan.

Beat butter and sugar 

Using an electric whisk, or standing mixer, beat together the butter and 175g of the sugar until pale and fluffy. This should take about 5 minutes, so be patient! Scrape down the side of the bowls with a spatula. 

Add the eggs

Gradually add the eggs, scraping the bowl down well with a spatula after each addition. 

Add the flour, baking powder and ground almonds 

Gently mix through the flour, baking powder and ground almonds. Again, scrape down the bowl well with a spatula. 

Add the milk and vanilla 

Add the milk and vanilla then beat to fully incorporate. 

Bake in the oven

Spoon the mixture into the prepared tin, then sprinkle with the 3 tbsp of caster sugar. Bake in the oven for about 50-60 minutes, or until a skewer inserted in the centre comes out mostly clean (a few crumbs are fine!).