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Almond cake with custard glaze recipe

Almond cake with custard glaze recipe

  • Recipes
  • Dish type
  • Cake
  • Nut and seed cakes
  • Almond cake

A dense Norwegian almond cake with the most delicious thick custard topping (which you need to prepare in advance). It's definitely worth the effort!

37 people made this

IngredientsServes: 10

  • For the custard topping
  • 5 egg yolks
  • 125g caster sugar
  • 125ml double cream
  • 175g butter
  • For the almond cake
  • 5 egg whites
  • 200g icing sugar
  • 1 teaspoon baking powder
  • 200g finely chopped almonds

MethodPrep:20min ›Cook:45min ›Ready in:1hr5min

  1. To make the custard topping: In a saucepan over low heat, or in a metal bowl set over a pan of simmering water, whisk together the egg yolks and sugar. Stir in the double cream. Cook and stir until the mixture is very thick. Remove from the heat; stir in the butter. Cover with clingfilm and chill overnight.
  2. Preheat the oven to 200 C / Gas 6. Grease a 23cm loose-bottomed or springform cake tin.
  3. In a glass or metal bowl, whip egg whites with an electric mixer until stiff peaks form. In a separate bowl, stir together the almonds, baking powder and icing sugar. Fold into the egg whites until well blended. Pour the batter into the prepared tin.
  4. Bake for 30 minutes in the preheated oven, until the top of the cake springs back when pressed. Cool cake, then remove from the tin. Spread the cold custard on top, and serve.

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Reviews & ratingsAverage global rating:(24)

Reviews in English (19)

I've often wonder if people post recipes giving the incorrect proportions of the ingredients just for jollies. In any case, the ingredients as listed make for a terrible result.-27 Nov 2013


OH MY GOD!! This recipe is just like my Norwegian grandmother used to make it. She used to call it "Sukse Kake". Have been looking for a similar recipe for years but didn't find it until now. The custard topping really sets it off, but be careful to stir constantly to avoid it burning on the bottom. Got rave reviews from the family - my husband wouldn't stop eating it!! Although a little time consuming I'll definitely make again...YUMMM!-08 Feb 2005

by Koekje

Excellent!!!! I am questioning the amount of butter to use for the custard. My custard was just a little too loose for me, but the taste was great. I did use a bain marie to make the custard. I think I will just use a saucepan next time.I used almond meal instead of chopped almonds. It gave the cake a smoother texture. I sifted the meal once and as well the confectioners' sugar.I also lowered the temp of my oven to 375 degrees F; 400 degrees F in my opinion is too hot.-11 Jan 2012

Orange-Almond Cream Cake

Similar to zuppa inglese (an Italian trifle), this impressive dessert layers an amaretti-and-cream filling and orange segments between syrup-soaked sponge cake. Many of the components can be made ahead start with the filling so that it can chill overnight.

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20 Best Almond Flour Cake Recipes

If you thought when you started your low carb lifestyle that you would have to forgo cake, I'm here to tell you that you were wrong. You can stay on track with your low carb plan and enjoy a delicious slice of cake thanks to these almond flour cake recipes.

I browsed around the web to find you a variety of the best almond flour cake recipes to help you beat the cravings while staying on plan. If you have been wanting some cake without all the carbs, then this is the list for you! Go ahead and treat yourself and bake up one of these mouthwatering cake recipes.

This Tiramisu Cake is a rich, moist poke cake that has coffee and vanilla flavors along with a creamy whipped cream frosting. This poke cake recipe is at the top of my list because there is nothing worse than a dry cake, and by using a poke cake recipe it helps to keep the cake moist and flavorful.

This Chocolate Cake is a rich, chocolaty, moist cake that only requires a few simple ingredients. This cake has a soft fluffy texture with an intense chocolate flavor. You can never go wrong with chocolate cake.

Pound cake is one of my favorite desserts, when I started my low carb lifestyle I thought that I would have to give it up completely. But, then I found this Strawberry Pound Cake recipe. This cake has a dense pound cake texture but also has a sweet strawberry topping to make it feel like an indulgent dessert.

Red Velvet Cake is a staple in most homes in America. When I started my search for almond flour cake recipes, I knew that I wanted to include a Red Velvet Cake. This Red Velvet Cake recipe is made with such simple ingredients that it's hard to believe that it's low carb!

Do you want to eat cake for breakfast? I know that I do! With this moist, flavorful, Blackberry Cake you can do just that and not even feel guilty while doing it. This cake has the perfect crunchy almond topping that will wow your taste buds.

Searching for a dessert that pairs perfectly with a bulletproof coffee or tea? This French Almond Cake pairs perfectly with your favorite warm beverage. It has just the right amount of sweetness and crunchy, but it's also bursting with almond flavor. Don't be intimidated by this almond flour cake recipe, I know it not only contains almond flour but also, almonds and almond extract. It's delicious and will have your taste buds singing.

This Carrot Cake is the perfect mix of spicy flavor, with fluffy and rich cream cheese frosting. Zucchini is a secret ingredient that allows this cake to stay moist and it's a great way to sneak vegetables into your picky eaters!

Have you ever made a cake with squash? I know it seems like a weird way to make cake, but adding in fresh squash into a custard like cake turns it into a decadent dessert that will blow your mind. This Yellow Squash Cake is the perfect way to use up some fresh yellow squash from your garden.

This Pineapple Upside Down Cake is my favorite almond flour cake recipe. It's a soft yellow cake that is topped with a sweet pineapple topping. It's simple to make and can be ready in about 40 minutes. One of my favorite almond flour cake recipes EVER.

Sometimes you only need a small cake to serve just a single person. That's where this Lemon Mug Cake comes in. It's easy to put together and only takes 2 minutes until you dig right into your sweet treat.

Tres Leche Cake is also called three milk cake. My Tres Leche Cake recipe is a sponge cake soaked in sweetened milk and topped with whipping cream. It may sound complicated but it's easy to make and bound to please your entire family.

Mug cakes are a huge hit in my home because they take only a couple minutes and they always turn into a delicious yet simple treat. This Strawberry Upside Down Cake is different than anything I've ever tried before and it will be a staple from now on. It has a light and sweet flavor yet simpleness that amazed me.

This Chocolate Espresso Cake is pure indulgence on a plate. It has two different types of chocolate and plus espresso powder, which when combined create a deeply rich cake that is great at every temperature. You can enjoy this cake warm, room temperature or cold. No matter how you enjoy this almond flour cake recipe you will love it.

Blueberries are one of my favorite berries. When you mix my love of blueberries and pound cake together you get this Lemon Blueberry Pound Cake recipe. The cake is dense and moist with a light sweet flavor thanks to the addition of lemon and blueberries.

This White Chocolate cake is a simple cake that mixes the flavors of dark and white chocolate. Mixing these two chocolates together makes for a tantalizing sensation of sweet and semi sweet all wrapped up into one delicious cake.

I love dark chocolate, and in my opinion, when you mix dark chocolate with walnuts you end up with an amazing combination. This dessert is rich and bound to satisfy your sweet tooth.

With these rich and moist mini Chocolate Cakes, you don't have to worry about stopping yourself at only one small slice, because they come out perfectly portioned for you! I love a quick dessert and this recipe fits that bill.

These Almond Blueberry Cakelets are filled with blueberries and full of cake flavor. Your family will never know that they are low carb until you tell them. I love that they are small so they are already in perfect portion sizes.

This Yellow Snack Cake is a buttery single layer cake topped with a rich chocolate frosting. This is perfect for a birthday or any occasion. This is the most versatile almond flour cake recipe that I've found in my quest.

Imagine a low carb cake that&rsquos moist, flavorful, perfectly sweet, and is drizzled in a vanilla glaze. That&rsquos precisely what you get when you make this Keto Vanilla Cake! Perfect for birthday parties, dinners, and any other occasion you can think of. It is Low Carb, Sugar-Free, Gluten-Free, Grain-Free, & THM S.

Recipe Summary

  • 3 eggs
  • ½ teaspoon cream of tartar
  • ⅔ cup butter, softened
  • 1 ½ cups white sugar
  • 1 teaspoon vanilla extract
  • 1 teaspoon almond extract
  • 2 teaspoons lemon zest
  • 2 teaspoons lemon juice
  • ¾ cup milk
  • 2 ⅓ cups all-purpose flour
  • 2 teaspoons baking powder
  • ¾ teaspoon baking soda
  • ½ cup finely chopped blanched almonds
  • 2 teaspoons dark rum

Preheat oven to 300 degrees F (150 degrees C). Grease one 10 inch tube pan and sprinkle the almonds evenly over the bottom.

Separate the eggs. In a bowl, beat the egg whites with the cream of tartar until stiff. Set aside.

In a large bowl, cream the butter with the sugar. Beat in the egg yolks, then the vanilla, almond extract, lemon juice, lemon rind, and milk.

In another bowl, stir together the flour, baking powder, and baking soda. Beat into the creamed mixture. Stir in about 1/3 of the egg whites to lighten the batter and then fold in the rest gently but thoroughly. Turn batter into the prepared pan.

Bake at 300 degrees F (150 degrees C) for 1-1/2 hours or until cake tests done when a toothpick inserted neat the center comes out clean. As soon as you remove the cake from the oven, sprinkle the top evenly with the rum. Transfer to a rack to cool. Makes about 14 servings.

Whole Orange Almond Cake Recipe

Grab 2 navel oranges (about 14 ounces in total) …

And plunge them into generously-salted boiling water. Cover the pot and let the fruit boil until perfectly soft — 30 minutes to 1 hour. Drain and let cool. UPDATE: The longer the fruit boils, the less bitter it will be.

Cut the oranges into quarters, and remove seeds (if you did not use Navel oranges, which are seedless).

Then toss the orange segments into a food processor…

And grind them to a fairly fine puree.

To make the batter, break six large eggs into a large bowl…

And beat them until they turn pale and thick. Update: There’s no need to use a standing mixer for this batter. A large bowl and wire whisk will work out just fine!

Beat in 1 cup of sugar…

A generous pinch of salt…

1 1/2 cups almond meal (UPDATE: I now use 2 cups almond meal)…

1 teaspoon baking powder…

And the orange puree.

Pour the batter into the prepared cake pan…

And bake it off at 400°F until golden and firm. Beard said “about 1 hour,” but my cake was done at the 50 minute mark. Transfer the cake to a wire rack and allow it to cool. UPDATE: I now bake the cake for a full hour, and cover the pan with aluminum foil when the batter starts to darken after 45 or 50 minutes.

As anti-disaster insurance, run a plastic knife between cake and pan.

Then release the cake from its springform prison.

Plate the cake, and, if you wish, shower it with confectioners’ sugar.

As I mentioned earlier, this cake smells like a citrus grove in Provence. It has a moist, slightly chewy crumb, thanks to the bits of orange peel in the batter. Although I detected a hint of bitterness from the orange pith, Mr. Fox did not.

As a matter of fact, Mr. Fox thought the cake was pure heaven! He ate two big slices for dessert last night. And this morning, he devoured another fat slice for breakfast.

Think you’ll give this Whole Orange Almond Cake recipe a try? Talk to me in the comments field below. And if you do make the cake, please post your review!

This Hazelnut Torte Recipe, aka Haselnusstorte, was one of my Mutti's favorite. Special, yet very easy to make. We all loved it, especially when it was covered with marzipan. 

Or, covered with a chocolate glaze. Or, filled with whipped cream. Then "special" became "extra special."

Prep Time

Bake Time

Total Time


  • 5 eggs, separated
  • ½ cup granulated sugar
  • 1 cup ground hazelnuts
  • 3 tbsp flour, all-purpose
  • ¼ tsp almond extract

Custard Filling (optional)

  • 2 tbsp cornstarch
  • 2 tbsp granulated sugar
  • ⅔ cup milk
  • 2 egg yolks
  • 1 tsp vanilla extract

Marzipan Topping (optional)

  • 7 oz almond paste
  • 1 cup powdered sugar, sifted
  • 3 - 5 tbsp lemon juice
  • nuts and/or whipped cream to decorate


  1. Preheat oven to 375°F.
  2. Grease and flour an 8-inch springform pan. See hints below.
  3. Beat egg yolks and sugar in large mixer bowl until pale and creamy.
  4. Fold in hazelnuts, flour, and almond extract.
  5. Beat egg whites until stiff and fold into egg yolk mixture.
  6. Spread batter gently in prepared pan.
  7. Bake about 40 minutes or until wooden pick inserted in center comes out clean. Cool thoroughly, if filling. If not, cake can be served warm.
  1. Blend cornstarch, sugar, a little milk and egg yolks. Bring remaining milk to boil. Stir hot milk and vanilla into cornstarch mixture.
  2. Return to heat and bring back to boil. Cook a few seconds, stirring constantly, until thickened.
  3. Cool, stirring frequently.
  1. Cut cake into 2 layers.
  2. Spread 1 layer with filling.
  3. Top with second layer.
  4. Knead almond paste to soften. On a surface sprinkled with icing sugar, roll out almond paste to a round large enough to cover top and sides of cake (about 14-inch diameter)
  5. Press onto cake.
  6. Blend powdered sugar with enough lemon juice to give a coating consistency.
  7. Spread over cake and decorate as shown.


  • To decorate torte with whipped cream rosettes as shown below, ½ cup whipping cream plus 2 tsp powdered sugar were whipped and piped onto cake.
  • Use roasted almonds or walnuts to decorate.
  • If filling cake, then using an 8-inch springform pan is best. That will give a nice thick layer to divide. If serving as a plain cake, you can use a 9-inch springform pan, as shown above.

Unless otherwise noted recipe, images and content © Just like Oma |

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Reviews ( 25 )

I would brush the glaze onto cake after removing from pan. I do this with a 'Rum Cake" I make

Everyone loved this cake I made for a birthday party. Its super moist for a pound cake and 8'd recommend it to any almond/amaretto lover. I added a simple vanilla glaze to make it perdy :)

this recipe I will keep because it is delicious! However, I will make some recommendations: I would cut back in sugar to balance it out with the amaretto glaze. Since it is not stated, I would first sift the flour and then measure the two and a half cups. Since it is not stated whether to use salted or unsalted butter, I would use salted butter all the way. It makes a huge difference! I would put all the eggs in a bowl, beat them lightly and added them in four parts. I found this easier rather than adding one by one which can lead to an overbeat denser tough cake. Other than that, fantastic recipe!

This was great, definitely a keeper recipe. It stayed moist and had a wonderful flavor. As a rule, I always follow a recipe to the T for the first time trying it, even if I have my doubts, and in this case it was a very good choice to refrain from deviating. I was suspicious about putting ALL of the glaze as I was worried about making it too sweet, but I used it all regardless and (to my surprise) it came out with just the right amount of sweetness. I used a silicon brush instead of a spoon so that the glaze soaked in more evenly. I was also concerned about over-mixing by adding the eggs after the flour, which runs the risk of overworking the gluten, but it also came out perfectly fine. On a final note, I only used a 10-cup bundt pan yet it fit perfectly, so if you are like me and own every kitchen item possible EXCEPT for a 12-cup bundt pan, do not fret, it will come out as a dessert worthy of guests. Enjoy!

First, make the nut flour. Use almonds, hazelnuts or other nuts you love. Place on a baking sheet and bake at 180°C (350°F) for 6-7 minutes. Set aside to cool.

ake the yolk custard: Separate 8 eggs. Cover the egg whites and place in the fridge, We’ll use them later to make the dough. Place the yolks in a bowl, add 150 milliliters (5.5 fl oz) of milk, a pinch of salt and 30 grams (1 oz) of flour or starch, stir until smooth and set aside.

Place 150 grams (5.5 oz) of sugar in a saucepot, add 150 (5.5 fl oz) milliliters of milk, and mix. heat while stirring gently until the sugar is completely dissolved and bring to a boil. Gradually add the hot milk into the egg mixture, stirring constantly.

Return the mixture to the saucepan, and continue cooking the cream, whisking constantly, until thick. Add 15 grams of vanilla sugar, cover with plastic wrap and set aside to cool.

Make the dough: Draw 6 circles of 24 cm (9 inch) in diameter on parchment paper. Turn the paper upside down, so that the ink won’t be touching the cake. Spray or brush with a small amount of oil.

Grind the almonds into flour, using a coffee grinder or blender.

Remove the zest from one lemon.

Combine the dry ingredients: Mix the almond flour with 40 grams of all purpose flour and half a teaspoon of ground cinnamon.

Place the egg whites in a bowl, add a pinch of salt and whip on high speed until medium peaks form, while gradually adding 200 (7 oz) grams of sugar.

Add lemon zest, and sift half of the dry ingredients over the batter. Gently fold the batter, mixing just until combined, and sift the remaining dry ingredients over the batter. Fold the batter gently just until incorporated.

Spread the batter equally into the drawn circles.

Bake the cakes in a preheated oven at 180°C (350°F) for 8-10 minutes, until a golden. Cool slightly, invert and remove the parchment paper. If necessary, trim any uneven areas. Set aside.

Make the apricot glaze: Place 150 grams of apricot jam in a bowl, add 25 milliliters (1 oz) of rum and mix. If you don’t want to add rum, just add water.

Make the custard buttercream: Place 300 grams (10 oz) of soft butter in the bowl of a stand mixer and whip on high speed. Gradually add the custard. Add 15 ml of cherry brandy. If you don’t want to add alcohol, add 15 grams (0.5 oz) of vanilla sugar.

Assemble the cake: Place the first layer of cake on a cake stand. Spread with one sixth of the buttercream, and continue layering the cake. Place the 6th cake smooth side facing up, and cover with the apricot glaze. Place in the fridge.

Make the fondant glaze: Mix 150 grams (5 oz) of fondant with about 40 grams (1.5 oz) of water and heat in the microwave for about 10 seconds, stir and heat for another 10 seconds. Repeat once more, or until smooth and pourable. Strain if there are any lumps.

Place one spoon of the fondant glaze in a different bowl and add black food color. Mix and pour into a parchment paper cone. You’ll find a video on how to make a parchment paper cone on

Pour the white fondant glaze onto the top of the cake. Pipe the black fondant glaze in a spiral motion.

Gently run 8 lines through the pattern using a toothpick, starting from the center. Now run lines in between, starting from the outer edge.

Cover the sides with slivered almonds.

This is the classic way to decorate Esterhazy. You can use black and white chocolate to make the pattern.

The Esterházy cake is ready! Transfer to a serving plate and refrigerate for 6 hours. Enjoy!

Recipe Summary

  • 5 egg yolks
  • ⅔ cup white sugar
  • ½ cup heavy cream
  • ⅔ cup butter
  • 5 egg whites
  • 1 ⅔ cups confectioners' sugar
  • 1 teaspoon baking powder
  • 2 cups almond meal

In a saucepan over low heat, or in a metal bowl set over a pan of simmering water, whisk together the egg yolks and sugar. Stir in the heavy cream. Cook and stir until the mixture is very thick: a few drops dribbled onto the surface should be visible. Remove from heat, and stir in the butter until completely incorporated. Place a sheet of plastic wrap directly on the surface, and refrigerate overnight.

Preheat the oven to 400 degrees F (200 degrees C). Grease a 9-inch springform pan.

In a glass or metal bowl, whip egg whites with an electric mixer until it is able to hold a firm peak. In a separate bowl, stir together the ground almonds, baking powder, and confectioners' sugar. Using a whisk or rubber spatula, fold 1/3 of the egg whites into the almond mixture to lighten fold in the remaining egg whites until well blended. Pour the batter into the prepared pan.

Bake for 30 minutes in the preheated oven, until the top of the cake springs back when pressed lightly. Cool cake, then remove from the pan. Spread the glaze on top, and serve.