Madeira Cake

I made this cake for last year’s Christmas trifle. I’ve never made it before, but it’s super easy and it has a lovely subtle flavour.

The recipe has ground almonds, which cost an absolute bomb, so I just grind some skinless almonds in the coffee grinder (that hasn’t seen coffee for a few years now!), much, much cheaper. I usually have all of the ingredients in the cupboard, so depending on how you stock your pantry, this is an easy variation to a plain butter cake that can be made at any time without fuss.

The recipe below is the original, but I made a few changes when baking it. I added a little vanilla to this recipe (can’t help myself) used one less egg, a little less butter, a little more s/r flour and a splash or two of milk to get a cake consistency. It just makes the cake a bit less heavy for the trifle and that’s the way I prefer my cake.

Method

1. Preheat oven to 180°C (350°F) and grease and line a loaf or cake tin.
2. Cream butter and sugar. Add egg beating thoroughly. Beat in rind.
3. Fold in ground almonds and flour until will combined and smooth.
4. Pour into prepared tin and bake for around 50 minutes or until a skewer comes out clean. Cool on a wire rack and dust with icing sugar before serving.

---

Have you read these posts?

1. One Cake Batter – Over 40 Variations
2. Caramel Peach Upside Down Cake
3. red velvet cake
4. ‘leftovers’ choc banana cake
5. Banana and Yoghurt Bread