Our Recipes
Baker:
Madeira Cake
Prep. Time:
30 mins
Baking Time:
60 mins
Total Time:
60 mins
Serves:
1 cake
Ingredients
150g European butter, softened
150g caster sugar
4 eggs, at room temperature, beaten to mix
200g self-rising flour
pinch of salt
finely grated zest of 3 large unwaxed lemons
Instructions
Heat the oven to 180°C/160°C fan/350°F/Gas 4.
Put the softened butter into a bowl and beat until creamy. Add the sugar and beat until light and fluffy. Scrape down the side of the bowl, then gradually add the eggs, beating well after each addition, and adding a tablespoon of the flour with each of the last 2 additions of egg to help avoid curdling.
Sift the rest of the flour and the salt into the bowl, then add the grated zest and carefully fold in until thoroughly combined. Transfer the mixture to the prepared loose-bottomed tin and spread evenly.
Bake in the heated oven for about 1 hour until the cake is golden brown and a skewer inserted into the center comes out clean. Remove the cake from the tin and set to cool on a wire rack.
