Almond Tart (But It’s Really a Cake)

Hello again!

For years, every time my husband makes his signature Almond Tart, everyone wants the recipe, and everyone badgers him for days after, trying to get his recipe. His secret – the crispy almond topping!

Without further ado, here’s Joao’s recipe for the Almond Tart (enjoy, Mum!).


For the base:

  • 250 g caster sugar
  • 150 g unsalted butter
  • 4 eggs
  • 50 g milk
  • 375 g all-purpose flour
  • 80 g ground almond flour
  • 10 g baking powder

For the topping:

  • 200 g sliced almonds
  • 200 g caster sugar
  • 120 g unsalted butter
  • 1/4 tsp cinnamon
  • 4 tbsp milk


  • Starting with the base, preheat your oven at 170° C, grease and flour two springform cake pans.
  • In a large bowl, mix together the sugar and the melted butter. Incorporate thoroughly.
  • Add the eggs, one by one, mixing well between each egg.
  • Add the milk, the flour, the almond flour and the baking powder. Mix the batter thoroughly.
  • Distribute the batter between the cake pans, and bake for 25 minutes or until golden brown.
  • Let the cake base cool for a bit, and poke through. Set aside.
  • Let’s move on to the topping: In a pan, melt the butter with the sugar, combining well and making sure there are no sugary lumps.
  • Add the cinnamon and the sliced almonds, and incorporate well.
  • Add the milk, one tablespoon at a time, and incorporate well. You should now have a sugary mixture, and quite silky in texture.
  • Distribute the almond topping between the cake bases, and put in the oven just enough to harden the topping, and make it golden brown.
  • Take out of the oven, serve and enjoy!

Here’s our almond cake:

I hope you like this recipe. Please let me know in the comments if you’ve tried it, what you thought, and maybe even send a picture of your almond cake!

Happy baking!

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