This is a popular basic Almond Bread recipe. My friend Shelley makes better Almond Bread. She adds extra ingredients such as Cardamom, Glazed Cherries and other mystery ingredients. Shelley wouldn’t share her secret recipe and I have to stick to this one. Well… I am actually happy with this recipe.


20 Pieces *Depends on how thinly you slice the cake


3 Egg Whites
1/2 cup Caster Sugar
1 cup Plain Flour *sifted
1 cup (150g) Raw Whole Almonds *you can add more

  1. Preheat oven to 180℃. Grease and line a loaf tin with baking paper.
  2. Using electric mixer, beat Egg Whites until soft peaks form.
  3. Gradually beat in Sugar until dissolved. This should turn the egg mixture glossy.
  4. Fold in sifted Plain Flour and Almonds. Transfer the mixture into the lined loaf tin and bake for 30 to 40 minutes or until cooked through and lightly golden.
  5. Remove the bread from tin and allow to cool. *Note: I recommend to wrap the cooled cake with foil and store it in a cool place overnight, so that slicing would be easier.
  6. Slice the bread into thin slices and place on baking trays. Bake at 120℃ for 30 to 40 minutes or until dry and crispy. Cool on a wire rack.