Angelica and Almond Cake

Preparation info
  • Makes:


    –12-portion cake
    • Difficulty


    • Ready in

      50 min

Appears in

By Geraldene Holt

Published 2011

  • About

The candied stalks of the herb angelica, used as an ingredient rather than as a decoration, are largely neglected these days. This lovely aromatic cake with its macaroon crust exploits angelica’s distinctive flavour.


  • 120 g / 4 oz butter, softened
  • 120 g / 4


Cream the butter with the sugar until light and fluffy. Gradually beat in 2 eggs and the yolk of the third – reserve the remaining egg white in a bowl. Mix in the flour and the ground almonds and fold in the angelica and orange peel.

Spoon the mixture into the prepared cake tin and spread level. Whisk the reserved egg white until st