Madeira Cake

I made this for my sister's 21st birthday. Her name is Kirsten - hence the 'K'. It was a little fat, so it took quite a bit longer in the oven in order for it to be cooked the whole way through - but is also the reason that it was a little 'well-fired' (burnt) on the top. 

A pretty simple recipe, and makes a good amount of cake. Great with a big pot of tea!


Preparation method

  1. 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.
  2. 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.
  3. 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.
  4. 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. (It took quite a bit longer than 40mins for me)
  5. 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.
  6. To serve, decorate the cake with the candied peel.
Heart It


Post a Comment


Follow by Email: