Madeira cake

Madeira cake

By
From
Baking
Serves
10
Photographer
Vanessa Levis

This traditional British cake has the refreshing tang of lemon and orange; it was usually baked with a slice of candied citron peel on top. Citron peel can be difficult to find, so use chopped mixed candied peel or sliced glacé orange. Serve with a glass of Madeira if you like, as was the custom in Victorian England.

Ingredients

Quantity Ingredient
250g butter, softened
half a lemon, grated rind
385g caster sugar
5 eggs
410g plain flour
2 teaspoon baking powder
a pinch of ground cinnamon
a pinch of salt
1/2 cup milk
1/3 cup blanched almonds
or 3 thin slices candied lemon peel

Method

  1. Preheat the oven to 180°C. Grease a deep 22 cm cake tin and line the base and sides with baking paper.
  2. Using an electric mixer, cream the butter with the lemon rind and add the sugar gradually. Beat until the mixture is light and fluffy.
  3. Beat in the eggs, one at a time, with a small spoonful of flour added near the end. Sift the remaining flour with the baking powder, cinnamon and salt, and fold into the mixture with the milk.
  4. Spoon into the prepared tin and arrange the almonds or the peel on top. Bake for about 1 1/2 hours, or until a skewer inserted into the centre comes out clean. After 1 hour, reduce the heat to 160°C.
  5. Cool in the tin on a wire rack for 10 minutes, then turn out to cool completely.
Tags:
baking
bakery
margaret
fulton
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