Pretty weird as a title I know, but that’s how I felt when I baked this little beauty. My chocolate bakes which I have promised you will be posted soon, but today I thought about writing about a simple Madeira style cake which I love to prepare when I’m really up against it. I can never *not* have anything good to eat in this house, and neither should you – not that you must listen to everything I tell you but it’s nice to be prepared! Also there’s no need to remind my lovely readers that J eats for four, e di più!
I have been meaning to post this recipe for quite a while (I think I made this for the first time in the beginning of summer) but never came round to writing about it. Here it is today though. My inspiration comes from a recipe which you can find in Nigella’s HTBADG for Cherry Almond Loaf Cake. It’s a fantastic cake because you can replace the dried cherries with any other dried fruit you fancy. It’s as simple as that really. I love it because it’s easy and good for those days when chocolate won’t do either – a rarity, but it can happen. I used cranberries which worked really well. They are my favourites! One thing I will say is that since this cake is very moist, it has a tendency to take a bit longer than usual to bake completely. And it might remain moist in the middle, especially if you accidentally pierce a berry, but on the whole, a skewer or knife should come out clean. OK, here we go:
- 200g dried cranberries
- 250g plain flour
- 2 teaspoons baking powder
- 225g soft butter
- 175g golden caster sugar
- 3 eggs, beaten
- 1 teaspoon good vanilla extract
- 100g ground almonds
- 6 x 15ml tablespoons milk
Preheat the oven to 180ºC/Gas 3. Grease and line a loaf tin.
In a large bowl, beat the butter and sugar till they become creamy and fluffy. Add the beaten eggs slowly, then the vanilla extract.
Sift the flour and baking powder together and slowly fold them into the egg mixture, with the ground almonds.
Fold the dried cranberries and the milk and pour this cake batter into the prepared loaf tin. Don’t worry if the mixture seems thick. It’s supposed to be that way.
Bake for 45 minutes to an hour, but most importantly when a skewer comes out totally clean. Leave in the tin on a wire rack until the cake cools completely.