1
British
Madeira Cake
Allergens: Eggs, Gluten, Milk, Sulphites
The dense, buttery Madeira loaf: a teatime staple.
Ingredients
- Sugar 175 g
- Lemon
- Butter 175 g
- Eggs 3
- Milk 3 tbsp
- Self-raising flour 250 g
- Mixed peel
Method
- Pre-heat the oven to 180C/350F/Gas 4.
- Grease an 18cm/7in round cake tin, line the base with greaseproof paper and grease the paper.
- Cream the butter and sugar together in a bowl until pale and fluffy.
- Beat in the eggs, one at a time, beating the mixture well between each one and adding a tablespoon of the flour with the last egg to prevent the mixture curdling.
- Sift the flour and gently fold in, with enough milk to give a mixture that falls slowly from the spoon.
- Fold in the lemon zest.
- Spoon the mixture into the prepared tin and lightly level the top.
- Bake on the middle shelf of the oven for 30-40 minutes, or until golden-brown on top and a skewer inserted into the centre comes out clean.
- Remove from the oven and set aside to cool in the tin for 10 minutes, then turn it out on to a wire rack and leave to cool completely.
- To serve, decorate the cake with the candied peel.