Madeira Cake
Madeira cake — a classic British dessert recipe.
By API | Prep: 15 min | Cook: 30 min | Serves: 4
Tags: Dessert, British, Cake, Light, Baking, Desert
Ingredients
- 175 g butter
- 175 g caster sugar
- 3 pcs eggs
- 250 g self-raising flour
- 3 ml milk
- 1 pcs zest of 1 lemon
- 1 pcs to glaze mixed peel
Instructions
- Preheat the oven to 180C/350F/Gas 4. Grease an 18cm/7in round cake tin, line the base with greaseproof paper and grease the paper as well.
- In a bowl, beat the butter and sugar together until pale and fluffy.
- Add the eggs one at a time, mixing well after each addition, and stir in a tablespoon of flour with the last egg to help prevent curdling.
- Sift the remaining flour.
- Gently fold the sifted flour into the creamed mixture, adding milk as needed until the batter falls slowly from a spoon.
- Fold the lemon zest into the batter.
- Spoon the mixture into the prepared tin and lightly level the top.
- Bake on the middle shelf for 30–40 minutes, or until the top is golden-brown and a skewer inserted into the centre comes out clean.
- Remove the cake from the oven and cool in the tin for 10 minutes, then turn out onto a wire rack and leave to cool completely.
- To serve, decorate the cooled cake with candied peel.