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

Method

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. 

Notes

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.