Wednesday, 30 September 2020

Amaretto Madeira Cake

During Lockdown, this has been my go to cake recipe. Easily digested, delicious with a cup of Russian Caravan tea and although it's the perfect cake to offer to visitors, it's nice enough to enjoy when common sense keeps visitors away from my door. I would say when loved ones cannot visit, then this cake is necessary snackage. 

For this recipe you will need;

250gm of unsalted butter
240gm of caster sugar
4 medium size eggs
200gm Self Raising flour
100gm of ground almonds
50ml of Amaretto liquor
a pinch of salt


Begin by creaming together the butter and the sugar. Add the eggs, one at a time, beating well to incorporate. Finally add the flour, ground almonds, amaretto and salt and mix just well enough to fully incorporate. 
Transfer the cake batter to a lined 2 pound loaf tin and bake in a moderate oven (180C) for 55 minutes to an hour, a cocktail stick should come out clean when pushed into the centre. Allow to cool in the tin. 

Ovens vary, so if you find the top of the cake is browning a little too quickly or too much, simply slip a small sheet of kitchen foil over the top to protect it for the last 15 minutes. 


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