Madeira Cake

Dessert · British classic.

Ingredients

• 175g Butter
• 175g Caster Sugar
• 3 Eggs
• 250g Self-raising Flour
• 3 tbs Milk
• Zest of 1 Lemon
• To Glaze Mixed Peel

Method

1. Heat the pan — 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. Continue cooking — Cream the butter and sugar together in a bowl until pale and fluffy.
3. Mix together — 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.
4. Mix together — Sift the flour and gently fold in, with enough milk to give a mixture that falls slowly from the spoon.
5. Mix together — Fold in the lemon zest. Spoon the mixture into the prepared tin and lightly level the top.
6. Bake — 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.
7. Continue cooking — 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.
8. Serve — To serve, decorate the cake with the candied peel.

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