Madeira cake

Madeira cake

By
From
Desserts
Serves
10

Confusingly, Madeira cake does not come from the island of Madeira – it's an English cake, often called pound cake, dating back to the nineteenth century. It was always served with Madeira wine and now more often served with tea. Either way or on its own, it tastes great.

Ingredients

Quantity Ingredient
175g butter, at room temperature
175g caster sugar
3 large eggs
250g self-raising flour
3 tablespoons full-fat milk
1 lemon, finely grated zest
icing sugar, for dusting

For the candied peel:

Quantity Ingredient
1/2 lemon, finely shredded peel
50g sugar

Method

  1. Pre-heat the oven to 180ºC. Grease an 18cm round cake tin, then line the base with greaseproof paper and grease the paper.
  2. Cream the butter and sugar together in a bowl until pale and fluffy. 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 from curdling.
  3. Sift the flour and gently fold in with enough milk to give a mixture that falls reluctantly from the spoon. Fold in the lemon zest.
  4. Spoon the mixture into the prepared tin and lightly level the top. Bake on the middle shelf of the oven for 45–50 minutes or until a warm skewer inserted into the centre comes out clean. Leave the cake to cool in the tin for 10 minutes, then turn it out onto a wire rack and leave to cool completely.
  5. Meanwhile, make the candied peel. Dissolve the sugar in a saucepan with 50ml water, add the peel and simmer for 3–4 minutes. Remove from the heat and strain. Dust the cooled cake with icing sugar, then scatter the peel over the cake to decorate.
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