Madeira Cake
A classic British sponge cake with a delicate crumb and citrus aroma. Perfect served with tea and decorated with candied fruits.
Ingredients
- 175 g Butter
- 175 g Caster sugar
- 3 pcs Eggs
- 250 g Self-raising flour
- 3 tbsp Milk
- 1 pcs Lemon zest
- Mixed candied peel
Instructions
- Preheat the oven to 180°C. Grease an 18 cm round cake tin with butter, line the base with baking parchment, and grease again with butter.
- In a bowl, cream together the softened butter and sugar until pale and fluffy. Add the eggs one at a time, beating thoroughly after each addition. With the last egg, add a tablespoon of flour to prevent the mixture from curdling.
- Sift the flour through a sieve and gently fold it into the batter with a spatula. Add the milk so that the mixture falls slowly from the spoon. Carefully fold in the lemon zest.
- Pour the batter into the prepared tin and level the surface slightly. Place on the middle shelf of the oven and bake for 30–40 minutes until the top is golden brown and a wooden skewer inserted in the centre comes out clean.
- Remove the cake from the oven and leave to cool in the tin for 10 minutes, then turn out onto a wire rack and allow to cool completely.
- Decorate the cooled cake with mixed candied peel and serve.