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Almondy Almond Cake
£2.00
In stock
Almondy Cake 400g (150 – 180 cases of 6 per pallet.)
A classic! Almondy almond cake – based on the Swedish original recipe from 1890 – combines irresistible almond base with a golden cream, topped with delicious roasted almond flakes.
IngredientsDefrostingStorageServing tipsNutritional value per 100 gAlmond cake served with lemon and ginger pears and caramel sauceAllergy info
Ingredients
Egg white, sugar, cream, egg yolk, vegetable fat (palm, shea), almonds (8%), buttermilk powder, sunflower kernels, apricot kernels, invert sugar syrup, brown sugar, salt.
May contain traces of peanuts and other nuts.
We do everything we can to make sure the information about our cake is accurate. However, because ingredients may occasionally change, please always read the ingredients list on the packaging.
Defrosting
At room temperature, wrapping removed: Slice 20 minutes, whole cake 30 minutes.
Storage
Storage in refrigerator +6°C: up to 7 days. Storage in ice compartment -6°C: up to 30 days. Storage in freezer -18°C: check best before end date on packaging.
Serving tips
This cake can easily be cut while frozen. When cutting, use a sharp knife dipped in hot water. We recommend serving it chilled, although it also tastes excellent at room temperature.
Nutritional value per 100 g
| Energy | 1723 kJ / 412 kcal |
| Fat | 26 g |
| – of which saturates | 11 g |
| Carbohydrates | 32 g |
| – of which sugars | 28 g |
| Protein | 12 g |
| Salt | 0,40 g |
Almond cake served with lemon and ginger pears and caramel sauce
For 12 servings you will need:
12 portions Almondy almond cake
12 small pears
170 ml water
290 ml caster sugar
1 split and scraped vanilla pod
5 slices of ginger
1 sliced lemon
2 tsp lemon juice
60 ml warm cream
Nice and simple:
Place the 12 small pears, 120 ml water, 40 ml caster sugar, the split and scraped vanilla pod, the slices of ginger and the sliced organic lemon in a pan. Cook on a low heat with the lid on for around 30 minutes until the pears are just going soft. Turn them occasionally for best results. Allow the pears to cool in the syrup.
Make the caramel sauce as follows: boil 50 ml water, lemon juice and 250 ml caster sugar in a thick-bottomed pan. Once the water has evaporated, the sugar will turn into caramel. Beat in the warm cream, a little at a time, until the caramel dissolves and the sauce thickens. Leave to cool. The caramel sauce will thicken as it cools. Place 12 slices of the almond cake, each accompanied by one pear, on a plate. Pour over the caramel sauce and serve.
Allergy info
What allergens may occur in Almondy’s cakes?
Almonds are the base of everything we do. Our cakes also contain milk and eggs. The majority of them also contain soya lecithin. In addition to almonds, we also use peanuts and other nuts in our bakery. Because of this, all of our cakes are labeled with the information “may contain traces of peanuts and other nuts“.
Guaranteed gluten-free
All Almondy cakes are naturally free of gluten, we do not handle any ingredients containing gluten in our bakery so there is no risk of contamination or traces of gluten in anything that leaves the bakery. All recipes are completely gluten-free and can be eaten by people with coeliac disease.