Almond cake

Insert a skewer into the centre: it should come out clean or with a few moist crumbs, not wet batter. The top should feel set; almond cakes can stay moist inside, so don’t wait for the skewer to look completely dry.

Only if the recipe is designed for ground almonds: they add fat and moisture, so swapping them in gram for gram can leave the cake dense or greasy. For a flour-free cake, use a recipe that balances ground almonds with eggs and a raising agent.

Once completely cool, keep it in an airtight tin at room temperature for up to three days. If it has a cream or fresh-fruit topping, refrigerate it instead and bring it out shortly before serving.

Yes. Wrap the cooled cake or individual slices tightly, then freeze for up to three months. Thaw it still wrapped at room temperature so condensation forms on the wrapping rather than making the cake soggy.

Serve it with berries or poached pears, whose tartness balances the cake’s rich, sweet almond flavour. A spoonful of crème fraîche or plain yoghurt also works well.

Not necessarily: cakes made with ground almonds instead of wheat flour can be gluten-free, but many recipes use both. Check every ingredient, including any baking powder or decorations, if avoiding gluten is important.

No, almond cake contains almonds, which are tree nuts and can cause serious allergic reactions. Avoid it if you have an almond allergy, and check for cross-contact warnings if you have another nut allergy.