I am so pleased to share this Almond Cake recipe with you because it is one of my faves. It is my go-to for a work morning tea shout or for a morning tea at home when I have a large group of people over.
This recipe makes a large cake but of course a half quantity works just as well.
The addition of yoghurt gives a slightly tangy flavor to this madeira cake and the almonds give a crunchy nutty texture. I like to serve this with a lovely sweetened plain Greek yoghurt… it just seems to fit the taste perfectly. However, whipped cream would also be a great accompaniment.
A slice of this cake gently heated and served with ice cream makes a stunning dessert.
I made this cake today for my daughter to take to work in the morning for her birthday morning tea shout. It was lovely to bake this on such a rainy and gloomy day… here is the view from my window, brr!
- 250g butter
- 310g caster sugar
- 4 eggs, lightly beaten
- 90ml milk
- 1/2 cup yoghurt
- 1 tsp almond extract or almond essence
- 370g self raising flour
- 180g ground almonds
- 1 cup slivered almonds
Preheat oven to 180C
Grease and line a large cake tin.
Place the butter and sugar in an eclectic mixer or mixing bowl and whisk until light and fluffy.
Add the eggs one at a time and beat well after each addition.
Add the milk and yughurt.
Add the almond extract or essence, carefully measured away from the mix making sure not to add any additional spills. Stir well.
Sift in the flour and add the ground almonds. Mix well with a wooden spoon.
Spoon into the prepared cake tin and sprinkle the slivered almonds on top. Gently push them into the top of the cake.
Bake for 45-50 mins until a skewer comes out clean or when the centre of the cake springs back when lightly touched.
Place on a cake rack and remove from tin when cool.
Store in an airtight container for 3-4 days.