For the cake
- 180g self raising flour
- 90g ground almonds
- 1tbs espresso coffee powder, taste strength 6
- 270g butter, softened
- 270g golden caster sugar
- 4 medium eggs, lightly beaten
- 1tbs whole milk
- 1tbs flaked almonds, for decoration
Coffee and Almond Madeira cake.
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.
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.
Will keep in an airtight container for a couple of days.