A classic sponge cake, the Madeira cake with almonds, flavored with lemon juice and almond extract is a perfect addition to an afternoon cup of tea.
Madeira cake with almonds
Happy New Year, everyone! Wishing you a wonderful new year filled with love and lots of blessings!
I love making classic recipes and sponge and pound cakes are my most favorite. They’re easy and quite quick to make and the result is an elegant, luscious dessert. I love to give a little twist to my classic recipes, through simple things like adding a new flavor, sprinkling some grounded nuts or adding a touch of Nutella like I did with this Orange Pound cake.
The Madeira cake with almonds was no exception so while the recipe required almond extract only, I decided to add lemon juice, grounded almonds and nuts and sprinkle the cake with icing sugar before baking. The latter gave it a little crust which helps the cake look more sophisticated than it really is. I also considered adding almonds to the batter but I was afraid it will take the fluffiness away so I didn’t, but if you’re feeling adventurous and try this recipe with added almonds to the batter, please let me know how it turns out.
I found it super useful to grease the pan with butter and then line it with a double coat of baking paper. My oven doesn’t bake perfectly even and sometime I end up with small parts of my cakes that are almost burnt. The double coat protected this cake so nicely!
This cake is perfect to decorate as you wish, be it with chocolate or an orange glaze and while most people serve it next to their afternoon tea, it’s great for any occasion. It’s also a great alternative celebration cake; this cake is truly lovely! Moist, fluffy and tasty with an elegant look, it’s exactly what you’re looking for in a sponge cake.
Madeira cake with almonds recipe
- 1 stick of butter (room temperature and cubed) and a little more for greasing the pan.
- 3/4 cup sugar
- 2 eggs lightly beaten
- 3 tbsp milk
- 1/4 cup unflavored yoghurt
- 1/2 tsp almond extract (be very precise with the measurement and measure away from the bowl; too much almonds extract will make the cake bitter)
- 1 + 1/3 cups self-raising flour (sifted)
- 1/4 cup ground almonds
- 1/4 cup ground peanuts
- 1 teaspoon lemon juice
- icing sugar for powdering
- Preheat oven to 350 F = 180 C.
- Grease a pound cake pan with melted butter and line the base and sides with a double layer of baking paper.
- Use an electric mixer and whisk butter and sugar until light and fluffy.
- Add eggs, a little at a time, and beat well between additions.
- Do not get sloppy on these 2 steps, these are what helps the cake get fluff and moist.
- Slowly add milk, yogurt, lemon juice and almond extract and mix well but gently with a wooden spoon.
- Add flour and, using the wooden spoon, mix until well combined.
- Spoon into prepared pan, dust icing sugar generously and sprinkle with almonds and nuts. Dust some more icing sugar.
- Place in oven and bake for 45-50 minutes or until the cake becomes golden and the center comes apart (test with a toothpick; if it comes out clear, the cake is done).
- 5 minutes before removing from oven, dust some more icing sugar.
- Remove cake from oven. Place on a cake rack and leave to cool. Remove cake from pan when cool.
- Serve immediately if you wish, or store in an airtight container for 3-4 days.
- Decorate with your choice of glaze or whipped cream or serve as is.