ALMOND MADEIRA CAKE

  • ALMOND MADEIRA CAKE

ALMOND MADEIRA CAKE

Description

(makes 1 x 20cm cake)


Serve in the afternoon with tea or for dessert with poached or macerated tamarillos and whipped cream.

INGREDIENTS

125g butter (cubed and softened)
157.5g (3/4 cup) castor sugar
2 eggs (lightly beaten)
45ml (3 tbsp) milk
65g (1/4 cup) natural yoghurt

1/2 tsp almond extract (be very judicious with the measurement and measure away from the bowl)
185g (1 + 1/3 cups) self-raising flour (sifted)
90g (3/4 cup) ground almonds
75g (1/2 cup) slivered almonds

METHOD

  • Preheat oven to 180°C.
  • Grease a 20cm round cake tin with baking spray or melted butter and line base and sides with a double layer of baking paper.
  • Into the bowl of an electric mixer, or mixing bowl, place butter and sugar and whisk till light and fluffy.
  • Add eggs, one at a time, and beat well between additions.
  • Add milk, yoghurt and almond extract and mix well.
  • Add flour and ground almonds and, using a wooden spoon, mix to combine.
  • Spoon into prepared tin, sprinkle with slivered almonds and gently push them into top of cake.
  • Place in oven and bake for 45-50 minutes or till skewer when inserted comes out clean, or when centre of cake springs back when lightly touched.
  • Remove cake from oven. Place on a cake rack and remove cake from tin when cool.
  • Serve immediately if you wish, or store in an airtight container for 3-4 days.