Regular readers will know I love unfussy, classic baking. No fancy fondant or cumbersome techniques for me – I like a cake that I can quickly put together, pop in the oven and remove and eat a short time later.
I guess that’s why old-fashioned style cakes and I are such good friends. In days of yore the flavour, rather than the presentation, was all that mattered.
Baking a madeira cake had been on my list for a while but I kept getting side-tracked with different bickies, cupcakes and tarts.
I recently came across a recipe in the Sydney Morning Herald for madeira cake that inspired me. I changed almost everything, including swapping madeira, which I didn’t have, for Marsala. Both are types of fortified wine.
I also changed the type of flour, reduced the amount of almonds, changed the topping and switched the suggested sour cream for Greek yogurt.
I love the classic lines of a loaf cake – and I like to think that a skinny slice when photographing doesn’t count as much as a proper piece of cake.
80 grams flaked almonds
125 grams butter, diced, at room temperature
150 grams caster sugar
2 tablespoons Marsala – if you have madeira feel free to use that
80 grams full-fat Greek yogurt
200 grams self-raising flour
3 eggs at room temperature
LET’S GET TO IT:
Preheat oven to 180C and grease and line a loaf pan with non-stick baking paper.
On a flat-lipped baking tray lightly toast the almonds for three minutes. Remove, shake tray to shift the almonds, and bake for another two minutes. Remove and set aside to cool.
In bowl of electric mixer beat butter and sugar until smooth. Scrape down the sides of bowl with a spatula then add marsala, yogurt and flour. Beat until just combined then add eggs one at a time and beat until just combined.
Use a silver spoon to gently stir through almonds then pour into the tin. Sprinkle the top with cinnamon sugar and bake for 70 minutes.
Remove from oven, cool in tin for ten minutes before removing to wire rack to cool completely.