• Save to your scrapbook
  • Save to your scrapbook

    Madeira Loaf

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks


      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory
    • Write note

      Add Note


      The recipe will be added to your scrapbook

    Madeira Loaf

    • Preparation time: 25 minutes
    • Cooking time: 30 minutes to 40 minutes
    • Total time: 55 minutes to 1 hour 5 minutes 60 minutes 5 minutes

    Serves: 8


    • 100g blanched almonds
    • 175g self-raising flour
    • 1 tsp baking powder
    • 175g caster sugar
    • 175g unsalted butter, softened
    • 3 medium eggs, beaten
    • 1 orange, juiced and zest finely grated
    • 25g flaked almonds
    • 2 tbsp apricot jam


    1. Heat a dry frying pan on a medium heat. Add the almonds and toast for 2-3 minutes until they begin to brown. Cool, and whiz in a food processor until finely ground. While the nuts are cooling, preheat the oven to 170°C, gas mark 3. Lightly grease 8 mini loaf tins (about 115ml each) and line with greased greaseproof paper.
    2. Sift the flour and baking powder into a bowl. Add the ground almonds, sugar, butter, eggs, orange rind and juice. Beat until smooth.
    3. Spoon the batter into the tins, so they're about 2/3 full. Sprinkle with flaked almonds. Bake for 30-40 minutes until well risen, with a crack through the middle. Test with a skewer. Cool for 10 minutes in the tins before turning out.
    4. Mix the apricot jam with 2 tbsp water and heat gently, then sieve. Brush the warm glaze over the almonds. Cool before serving.

    Your recipe note

    Edit your recipe note


    Average user rating

    0 stars