Recipe

Madeira cake

Madeira cake was named after the beverage with which it was traditionally enjoyed back in the 18th century and are loathe to mess with tradition. So, bottoms up!

  • 15 mins preparation
  • 35 mins cooking
  • Makes 8
  • Print
    Print

Ingredients

Madeira cake
  • 250 gram butter, at room temperature, chopped
  • 2/3 cup caster sugar, plus extra, for sprinkling
  • grated zest and juice 1 lemon
  • 3 eggs
  • 1 3/4 cup self-raising flour, sifted

Method

Madeira cake
  • 1
    Preheat oven to moderate, 180°C. Lightly grease and line recess of eight mini loaf pans.
  • 2
    In a large bowl, cream butter and sugar together, until light and fluffy. Beat in zest.
  • 3
    Add eggs, one at a time, beating well after each addition. Add a little flour if mixture begins to curdle.
  • 4
    Lightly fold in flour and lemon juice. Spoon evenly into recesses of each pan. Sprinkle with a little extra sugar (about 1 tablespoon).
  • 5
    Bake for 20-25 minutes, until cooked when tested with a skewer. Cool in pan for 5 minutes before turning onto a wire rack to cool completely

Notes

MAKES 8 MINI LOAVES This cake can be cooked in a 10 x 20cm loaf pan - allow cooking time of 30-35 minutes. As a variation, sprinkle with slivered almonds before baking, or add a little chopped mixed peel to the mix (about 1/4 cup).

More From Women's Weekly Food