Madeira cake

Madeira cake

By
From
The Margaret Fulton Cookbook
Photographer
Geoff Lung

Ingredients

Quantity Ingredient
250g butter
1/2 lemon, rind grated
1 3/4 cups caster sugar
5 eggs
3 1/4 cups plain flour
2 teaspoons baking powder
A pinch ground cinnamon
A pinch salt
1/2 cup milk
1/3 cup blanched almonds
or 3 thin slices candied lemon peel

Method

  1. Preheat the oven to 180°C. Grease and line the base and sides of a deep 20 cm cake tin with baking paper. Cream the butter with the lemon rind and add the sugar gradually. Beat until the mixture is light and fluffy. Beat in the eggs, one at a time, with a small spoonful of flour added near the end, then sift the remaining flour with the baking powder, cinnamon and salt, and fold into the mixture with the milk. Turn into the prepared tin, arrange the almonds or the peel on top. Bake for about 1 1/2 hours. After 1 hour, reduce the heat to 160°C. Cool in the tin on a wire rack for 10 minutes, and then turn out to cool completely.
Tags:
The Margaret Fulton Cookbook
Margaret
Fulton
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