Simple Spelt Madeira Cake with a Cream Cheese Frosting
This spelt Madeira cake is so simple. It’s buttery richness makes it the perfect partner for a cup of afternoon tea (or coffee).
Many years ago, I lived and worked on the beautiful island of Madeira. If you like stunning scenery, a rocky coastline, superb hotels and beautiful flowers, you need to go. And of course, there’s Madeira cake. Let’s not forget that. Well, actually, yes, we should. Madeira cake doesn’t come from isles of Madeira. It actually originates from England and achieved its name from the fortified wine that accompanied the eating of the cake in the 19th century.
Classic versions of this cake are unadorned. Why top something that is perfect in its simplicity? I just fancied a little icing so topped my spelt Madeira cake with a very easy cream cheese frosting. I also sprinkled over a few chopped almonds I’d had hanging around. Neither are obligatory.
The cake has a dense crumb but at the same time, is soft and very moreish. One slice just won’t be enough. If you like my spelt Madeira cake, check out my other spelt sweet treats.
Simple Spelt Madeira Cake with a Cream Cheese Frosting
Ingredients
Cake
- 175g butter (room temperature)
- 175g sugar
- 3 eggs
- 2 teaspoons lemon juice
- 50g ground almonds
- 180g spelt flour (see notes)
- 1 teaspoon baking powder
- ¾ teaspoon baking soda
Frosting
- 200g cream cheese
- Around 300g Icing sugar (just enough to make a thick frosting)
- 1 teaspoon vanilla sugar
Instructions
- Pre-heat the oven to 175°C. Grease or line a loaf tin (mine is 9x5cm)
- Cream the butter and sugar together until light and fluffy.
- Beat in the eggs one at a time.
- Add the lemon juice.
- Fold in the flour and ground almonds until everything is just combined.
- Bake for around 30-40 minutes. You may need to cover the top of the cake with baking paper if it browns too quickly. The cake is ready when an inserted skewer comes out clean. Leave the cake on a wire rack to cool completely.
- For the frosting: beat the cream cheese, vanilla sugar and icing sugar together. Keep adding icing sugar until the frosting is thick and spreadable. Sprinkle with chopped almonds if you fancy it. Slice and enjoy!
Notes
- You can use the same amount of regular flour instead of spelt.
- I use grams in my recipes as weighing ingredients is the most accurate method. However, if cups are your thing, you can convert my measurements at Cook it Simply.
