A dense, nutty textured cake, with an intense coffee flavour. Use a high strength espresso powder if you can. I used Percol Black & Beyond Espresso instant coffee powder. I saw it at the supermarket and when it said Dark and Intense, I just had to buy it.
Don’t use freshly brewed coffee as you will be adding unnecessary additional liquid into the cake batter.
Have a slice or two with a fresh brew of the same coffee.
Coffee and Almond Madeira Cake
- 180 g self raising flour
- 90 g ground almonds
- 1 tbs espresso coffee powder taste strength 6
- 270 g butter softened
- 270 g golden caster sugar
- 4 medium eggs lightly beaten
- 1 tbs whole milk
- 1 tbs flaked almonds for decoration
- Preheat the oven to 160deg fan assisted. I used a steam oven.
- Grease and line the bottom and sides of a 900g/2lb loaf tin with baking parchment.
- Mix together the flour, coffee powder and ground almonds in a bowl. Leave to one side.
- Using an electric mixer, beat together the butter and sugar until light and fluffy. Gradually add the eggs, adding a little of the flour mix to help prevent curdling. Mix until well combined.
- Add the remaining flour mix and milk. Beat on low setting until well combined.
- Pour the batter into the loaf tin and smooth the surface, then sprinkle the flaked almonds on top.
- Bake in the oven for 1hr 10 mins or until baked. Testing the centre of the cake with a skewer until it comes out clean.
- All ovens vary, so test your cake when 3/4 baked to give you an idea of how much longer you will need.
- When baked, take out of the oven and leave in the tin to cool for about 10mins. Turn out on a cake rack to cool completely.