Almond Madeira Cake with Apricot Cream

There's something especially lovely about recipes passed down through generations.

The ones that remind us of childhood, of home, and of the simple joy of sharing something homemade with the people we love.

This week, we're sharing a beautiful old-fashioned Almond Madeira Cake recipe, served with a delicious Apricot Cream.

It's the kind of cake that belongs in the baking tin, ready to be brought out whenever the kettle goes on.

Ingredients

125g butter, cubed and softened
157.5g caster sugar
2 eggs, lightly beaten
45ml milk
65g yoghurt
1/2 teaspoon natural almond extract 
185g self-raising flour, sifted
90g ground almonds
1/2 cup slivered almonds
300ml cream
240g apricot jam

Method

Preheat oven to 180°C. Grease a 20cm round cake tin with baking spray or melted butter and line base and sides with a double layer of baking paper.

In the bowl of an electric mixer, or a mixing bowl, place butter and sugar and whisk till light and fluffy. Add eggs, one at a time, and beat well between additions.

Add milk, yoghurt and almond extract and mix well. Add flour and ground almonds and using a wooden spoon mix to combine.

Spoon into prepared tin, sprinkle with almonds and gently push them into top of cake. Place in oven and bake for 45-50 minutes till skewer when inserted comes out clean or when centre of cake springs back when lightly touched.

While the cake is baking, make the Apricot Cream. Pour cream into medium bowl and whip till thick but soft. Add jam and combine gently, being careful not to over-beat the cream. Enough for 12 serves.

Place cake on a cake rack and remove cake from tin when cool. Serve immediately if you wish, or store in an airtight container for 3-4 days. Accompany with Apricot Cream.