Ingredient: Almond Essence
The flavour compound that gives almond essence its punch, benzaldehyde, is the exact same molecule found naturally in cherries, peaches and apricots. So when you pair almond essence with cherry jam in a Bakewell tart, you’re not just following tradition. You’re combining the same flavour from two different sources.
Marzipan, almond essence’s more famous cousin, likely originated in Persia or the Arab world before making its way to Europe along medieval trade routes. By the time it reached Britain, almond flavour was in baking everywhere: Bakewell tarts, simnel cake, Christmas cake, almond icing on wedding cakes.
Most almond essence you’ll find in UK supermarkets is synthetic, which is absolutely fine for baking. If you want a more natural version, look for “almond extract”, though you’ll pay a bit more. Either way, a few drops is all you need, and too much will make everything taste like a marzipan factory. Stir a couple of drops into cake batters, frangipane fillings, biscuit doughs or even your morning porridge if you’re feeling daring!
