Madeira cake with almonds
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Madeira cake with almonds

Author: Petro


  • 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 be 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.