Toffee Almond Cake

Preparation info

  • Serves


    • Difficulty


Appears in

A Taste of Scotland’s Islands

A Taste of Scotland’s Islands

By Sue Lawrence

Published 2019

  • About

This is one of Maggie Darling’s favourite cakes and one that she enjoys baking while staying at their blockhouse on Great Bernera, where there is more down-time to relax.

The cake is delicious cold with tea or coffee - but can also be served barely warm for pudding with perhaps some thick cream and some berries.


  • 150 g butter, softened
  • 150 g caster sugar (preferably golden)
  • Zest of


For the cake, cream the butter and sugar together until light and fluffy, then add the lemon zest and a pinch of salt. Add the eggs, a little at a time, incorporating a small amount of the weighed flour with each egg. Then fold in the remaining flour. Tip this into a buttered, square 24cm cake tin, base-lined with greaseproof paper. Place in a preheated oven (s