Wednesday 24 October 2012

Madeira cake

The Madeira cake dates back to an old english recipe in the 18th century. It is similar to an american pound cake or yellow cake.  Many people mistakenly believe that this originates from the island of Madeira but in fact it got its name because it used to eaten with Madeira wine which was very popular in 18th century.  It is now more often served as part of afternoon tea.

madeira cake how to make cakes

madeira cake how to make cakes

madeira cake how to make cakes

Watch a video of how to make this cake:

240g unsalted butter at room temperature 
200g caster sugar
3 eggs
zest and juice of one lemon
220g self raising flour
80g plain flour

Equipment Required
large bowl
electric mixer
loaf tin
greaseproof paper

Preheat the oven to 170 degrees centigrade on a conventional setting (or 160 on a fan setting) (360 fahrenheit or gas mark 5).  First cream together the butter and sugar until light and creamy.  Add the lemon zest and mix together.  Then add the eggs one at a time and add a small amount of flour with each egg to stop the mixture form curdling.  Once all mixed, add flour and mix together (ideally manually rather than using the mixer).Finally add the lemon juice.  Spoon the mixture into the tin and then sprinkle a tablespoon of caster sugar on the top.  

Bake for amount an hour until a skewer comes out clean.  Leave to cool in the tin and then turn out on to a wire rack to cool.

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