Custard Almond Cake Squares

There’s no need to worry about heating up the custard for this cake – because it’s already in it. Cake and custard does not need any introduction nor does it need to be meddled with. This recipe simple put these two things together for one ready-made bite.

A simple traybake with a custard centre. Sounds simple enough but within the matrix of the cake batter lies a mixture of ground almonds, white chocolate and custard – and they all combine to make a flavour which is to die for.

Approximately: 15 mins preparation time & 35 minutes baking time = 50 mins


  • 300g Self-raising flour
  • 250g Golden Caster Sugar
  • 250g Butter – room temperature
  • 400g Ready-made Custard (I used Ambrosia Devon Custard)
  • 100g White Chocolate Chips
  • 50g Ground Almonds
  • 4 Eggs
  • 1 tsp Vanilla Extract
  • 1/2 tsp Baking Powder
  • Icing Sugar – to finish on top


Step 1: Preheat the oven to 180C/356F/Gas Mark 4 (Fan 160C/320F/Gas Mark 3) and prepare a lined baking tray roughly 12inc x 9 inc (30cm x 23cm).

Step 2: Cream the butter and sugar together.

Step 3: Add the ground almonds to the mixture and combine well.

Step 4: Carefully measure out half of the custard and add to the mixture before beating together.

Step 5: Add each egg one by one and mix, making sure each egg is incorporated well before adding the next.

Step 6: Add the flour, baking powder and vanilla extract – make sure to fold rather than beat.

Step 7: Give the white chocolate chips a light coating of flour then add them all in and fold carefully again until well distributed.

Step 8: Place the cake batter into the lined baking tray. Pour out thick lines of custard overlying the cake batter from one side to the other.

Step 9: Bake for 35 minutes, then leave to cool thoroughly. Sift some icing sugar on top of the cake and cut into squares.

Notes: The custard should still be liquid at the end but may get a thin crust on the top. So if you are testing that the cake is done with a skewer, be mindful that the custard will still be moist.

Make sure you really do leave the cake to rest and cool down or the icing sugar will dissolve into the cake. Be patient!!

I’ve advised for the chocolate chips to be coated lightly in flour before adding them into the cake batter as this should prevent them falling to the bottom of the cake. I did not do this when I first made this cake – so don’t make the same mistake.



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