You are here:

Madeira cake

Roopa Gulati
Ideal with a glass of sherry, this moist cake makes a great mid-morning or anytime break

Madeira cake

Method

Preheat the oven to 170C/gas 3. Grease and line an 18cm round cake tin with greaseproof paper.

Cream the butter, sugar and lemon rind until light and fluffy. Gradually beat in the eggs, a spoon at a time. Sieve the flour, cornflour and baking powder together and fold into the cake mixture.

Stir in the milk and turn the cake mixture into your prepared tin. Bake in the oven for about 25 minutes, until it's golden and firm to the touch. Half-way through cooking, arrange the strips of candied peel over the top.

Cool the cake in its tin for about 10 minutes before turning out and cooling completely on a wire rack.

Comments add a comment

Be the first to add a comment...

Serves: makes one 18cm round cake

Prep: 20 min
Cook: 25 min

Ingredients
100g Butter
150g caster sugar
1 lemon, grated rind
2 Eggs, beaten
150g plain flour
25g cornflour
1 tsp Baking powder
1 tbsp Milk
1 piece candied peel, cut into strips