Madeira Cake
A classic British butter cake with a light, tender crumb and a delicate hint of lemon zest. Simple yet elegant, it is finished with a topping of candied mixed peel for a traditional touch.
Ingredients
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Butterβ 175 g 12Β½ pcs
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Self-raising Flourβ 250 g π§ 416.7 ml π₯ 1ΒΎ cup
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Caster Sugarβ 175 g π§ 205.9 ml π₯ 0.87 cup
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Eggsβ 150 g π₯ 3 pcs
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Mixed Peelβ 30 g None
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Lemonβ 100 g π 1ΒΌ pcs
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Milkβ 45.7 g π§ 44.4 ml π₯ 3 tbsp
Total nutrition
3137 kcal
* % Daily Value based on 2000 kcal diet.
Instructions
- Preheat the oven to 180Β°C / 350Β°F / Gas 4. Grease an 18 cm round cake tin, line the base with greaseproof paper, and grease the paper.
- Cream the butter (175 g) and caster sugar (175 g) together in a large bowl until pale and fluffy. Beat in the eggs one at a time, mixing well between each addition and adding 1 tablespoon of the flour with the last egg to prevent the mixture from curdling.
- Sift the remaining flour into the batter and gently fold it in along with enough milk (up to 45 ml) to achieve a consistency that falls slowly from the spoon. Fold in the lemon zest until evenly distributed.
- Spoon the mixture into the prepared tin and lightly level the surface. Bake on the middle shelf of the oven for 30β40 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 leave it to cool in the tin for 10 minutes, then turn it out onto a wire rack and allow to cool completely. Decorate the top with candied mixed peel before serving.
Source:
TheMealDB
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