If you love almonds, you’re going to love this Moist Almond Sponge Cake. It’s incredibly moist, full of almond flavor, and just so delicious. I especially love eating it when it’s slightly warm, with just a dusting of powdered sugar on top — it’s so simple but so good.
Whenever I make this cake, I always grind my own almonds with the skin on. It gives the sponge a wonderful rustic texture that I really love. You can also easily make this cake gluten-free by swapping the flour for your favorite gluten-free flour.
If almonds aren’t your thing, you can also use hazelnuts instead — it’s just as lovely that way too.
In Scandinavia, we really love this kind of cake. Whenever I make it, I love filling it with a little bit of raspberry combined with whipped cream — it’s the most wonderful texture and it’s just so incredibly delicious. Of course, you can also fill it with any cream-based fillings you love, or even buttercream if that’s your style.
You can bake it as two thick layers, or divide it into three thinner layers if you want to add more filling. Either way, it’s such a special sponge cake — full of flavor, moist, soft, and comforting.
This is just a basic recipe for a moist almond sponge cake, but whether you enjoy it simply dusted with powdered sugar or filled with your favorite cream, it’s a classic you’ll want to make again and again.
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