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Energy-dense sweet cake slice made with almonds and flour
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
1 slice (medium) of Almond slice cake (60 g) has 258 calories. That works out to 430 calories per 100 g. It contains 29.7 g of carbs, 4.7 g of protein, 13.8 g of fat and 1.7 g of fiber. Its 1.9 mg of Vitamin E covers 13% of the Daily Value. Its glycemic index is 58 (medium), so it raises blood sugar at a moderate pace.
Selected: 1 slice (medium) · 60 g
258
KCAL / 60G
Carbs
29.7g
· 11% DV
Protein
4.7g
· 9% DV
Fat
13.8g
· 18% DV
Fiber
1.7g
· 6% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 45% · Protein 7% · Fat 48%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 258 kcal | |
| Total fat | 13.8 g | 18% |
| Saturated fat | 3.66 g | 18% |
| Trans fat | 0.07 g | |
| Sodium | 156 mg | 7% |
| Total carbohydrate | 29.7 g | 11% |
| Fiber | 1.7 g | 6% |
| Protein | 4.7 g | 9% |
Calories: Calories measure energy. Average daily need is 2,000 kcal. Excess calories are stored as fat, too few cause weight loss.
Carbs: Your body's primary energy source. The brain runs exclusively on carbs. Daily need: 275g.
Protein: Essential for muscle repair and cell growth. Daily need: 50g. Keeps you full and boosts metabolism.
Fat: Needed for hormone production and vitamin absorption. Daily need: 78g. Limit saturated fats, choose unsaturated.
Fiber: Critical for digestive health and satiety. Daily need: 28g. Stabilizes blood sugar, lowers cholesterol.
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| Serving | Amount | Calories |
|---|---|---|
| 1 slice (medium) | 60 g | 258 kcal |
| 1 piece (small) | 30 g | 129 kcal |
| ½ slice (half) | 30 g | 129 kcal |
| 1 slice (thin) | 40 g | 172 kcal |
| 1 slice (thick) | 85 g | 366 kcal |
| 100 g | 100 g | 430 kcal |
| 1 piece (large) | 100 g | 430 kcal |
| 2 slice (double) | 120 g | 516 kcal |
| 1 serving (extra large) | 150 g | 645 kcal |
Calculated from 430 calories per 100 g.
Almond slice cake is a sweet, sliced cake made with almonds, usually mixed into the batter, scattered on top, or both. Recipes vary: some are light sponge cakes, while others have a denser, buttery crumb.
To make almond slice cake, beat the eggs and sugar, mix in the fat and dry ingredients, then fold in almonds. Transfer the batter to a pan, add almonds on top if you like, and bake until the centre is set.
Store almond slice cake once it has cooled, in an airtight container in a cool, dry place. Keeping it covered helps prevent the cut surfaces from drying out; refrigerate it if it has a perishable topping or the room is warm.
Yes, almond slice cake freezes well. Cool it completely, wrap individual slices airtight, and freeze them flat. Thaw a slice while still wrapped at room temperature so condensation forms on the wrapping rather than making the cake surface soggy.
Almond slice cake can sink if its centre is underbaked, the oven door is opened too early, or the batter is overmixed. Check that the middle is set before removing the cake, and avoid filling the pan too high.
Yes, you can replace some of the regular flour with almond flour in almond slice cake. Replacing all the flour may make the cake denser and affect how it rises, so use a recipe designed for that substitution.
Almond slice cake is often dry because it has been overbaked or contains too much flour. Check the centre near the end of baking, measure flour carefully, and cover the cooled cake so its exposed edges do not dry out.
Yes, sliced almonds work well on top of almond slice cake and give it a crisp finish. Scatter them over the batter before baking, pressing them lightly so they stay in place; watch the surface near the end because almonds can brown quickly.
Almond slice cake does not have to contain marzipan. Most versions get their almond flavour from whole, chopped, or sliced almonds, but some recipes add marzipan for a sweeter, denser almond layer.
Almond slice cake is a cake baked in a pan and cut into portions, while a frangipane tart has pastry filled with almond-based frangipane. They share an almond flavour, but their structure and preparation are different.
Vitamins
Vitamin E
1.92mg · 13% DV
B2
0.11mg · 8% DV
Biotin
2.4µg · 8% DV
B3
0.96mg · 6% DV
Minerals
Phosphorus
81mg · 12% DV
Manganese
0.25mg · 11% DV
Copper
0.08mg · 9% DV
Selenium
4.8µg · 9% DV
Sodium
156mg · 7% DV
Potassium ⭐
108mg · 3% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 258 calories in 1 slice (medium) (60 g):
🚶
Walking (5 km/h)
🏃
Running (8 km/h)
🚴
Cycling
🏊
Swimming
Times are calculated with the MET equation for a 70 kg adult. Actual burn varies with your weight, age and pace.
Almond slice cake is a flour-based cake made with almonds and served in individual slices. It is a familiar style of home-baked and bakery cake rather than a dish tied to one specific region; depending on the recipe, almonds may be mixed into the batter, scattered over the top, or used both ways.
The crumb is usually soft, with a gently nutty flavour that suits afternoon tea or coffee. In places where cake is commonly served as a snack or dessert, a slice works well on its own or alongside fresh fruit. Flour and almonds make it an energy-dense sweet, while the nuts contribute some protein and fibre. For a lighter treat, choose a modest slice and pair it with unsweetened tea or coffee.
Low
How many vitamins, minerals and how much fiber this food carries per calorie. A high score means a lot of nutrition for few calories.
Low
An EatBetter score computed from fiber, protein and calorie density. A high score means staying full longer on the same calories.
Both scores are calculated per 100 g and do not change with the selected portion. The satiety score is EatBetter's own calculation, not a clinical measure.
NOVA 3
Processed
1. Unprocessed
2. Minimally Processed
3. Processed
4. Ultra-Processed
NOVA classifies foods into 4 groups by industrial processing. NOVA 1 (unprocessed) is the healthiest.
Contains these allergens:
Vegan
— Not suitable
Vegetarian
✓ Suitable
Gluten-Free
— Not suitable
Dairy-Free
— Not suitable
Mediterranean
— Not suitable
Paleo
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
SATURATED
3.66g
MONOUNSATURATED
6.12g
POLYUNSATURATED
2.28g
Omega 6:3 ratio 102:1
Above the ideal 4:1 (102:1).
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Nutrition data compiled from USDA FoodData Central and scientific sources.