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 isle 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 cakes:

Swedish cardamom cream cake

Whole lemon and cottage cheese cake

Apple and ginger cake

Lighter apple streusel cake

Airfryer coffee cake

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Simple Spelt Madeira Cake with a Cream Cheese Frosting

This dense, soft Madeira cake is perfect for afternoon tea!

Course Cake

Cuisine British

Prep Time 10 minutes minutes

Cook Time 40 minutes minutes

Ingredients

Cake

• 175g (¾ cup) butter (room temperature)
• 175g (⅞ cup) sugar
• 3 medium eggs
• 2 teaspoons lemon juice
• 50g (½ cup) ground almonds
• 180g (1½ cups) spelt flour (see note 1)
• 1 teaspoon baking powder
• ¾ teaspoon baking soda

Frosting

• 200g (7 oz) cream cheese
• Around 300g (2 cups) Icing sugar (just enough to make a thick frosting)
• 1 teaspoon vanilla essence

Instructions

Cake:

• Pre-heat the oven to 175°C / 350F. Grease or line a loaf tin (mine is 9x5" / 23 x 13cm)
• 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.

Frosting:

• Beat the cream cheese, vanilla sugar and icing sugar together. Keep adding icing sugar until the frosting is thick and spreadable. I sprinkled mine with chopped almonds, but that's optional. Enjoy!

Notes

 

1. You can use spelt or regular flour for this recipe (just use the same amount).

 

Disclaimer:

I have converted grams to cups/ounces/tablespoons using online converters. Although I have no reason to believe they are inaccurate, please be aware that I have not made the recipe with imperial measurements.

In addition, many ingredients are different in Europe compared to North America. I do all I can to offer possible alternatives and to ensure the best possible outcomes for everyone. However, results cannot always be guaranteed if you have not used the same ingredients, measurements or methods as me.

Lastly, I do everything I can to ensure that my recipes (and instructions) are accurate and easy to follow. However, I am human, and don't always get it right. If you notice anything strange, a mistake, or even a typo, please let me know in the comments.