Madeira Cake
A light British madeira cake made with butter, caster sugar, eggs, self-raising flour, milk, and lemon zest, finished with candied peel for a citrusy dessert.
Pasos
- 1
Pre-heat the oven to 180C (350F) or Gas Mark 4. Grease an 18 cm / 7 in round cake tin, line the base with greaseproof paper and grease the paper.
- 2
Cream the butter and sugar together until pale and fluffy. Beat in the eggs, one at a time, beating well between each addition and adding a tablespoon of the flour with the last egg to prevent curdling.
- 3
Sift the flour and gently fold in, adding enough milk to make a batter that falls slowly from the spoon. Fold in the lemon zest.
- 4
Spoon the mixture into the prepared tin, level the top, and bake on the middle shelf for 30–40 minutes until golden and a skewer inserted into the centre comes out clean.
- 5
Remove from the oven and set aside to cool in the tin for 10 minutes, then turn it out onto a wire rack and cool completely.
- 6
To serve, decorate the cake with the candied peel.
