Name: Sultana madeira cake
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Yield: 10
Ingredients: Lemon icing; 1 1/2 cup sifted icing sugar mixture; 1 tablespoon lemon juice; yellow food colouring, few drops; 185 gram softened butter; 3/4 cup caster sugar; 1 teaspoon lemon, finely grated zest; 3 eggs, at room temperature; 3/4 cup sifted self-raising flour; 1/2 cup almond meal; 1/4 cup lemon juice; 1/2 cup sultanas

Sultana madeira cake

This classic English lemony sponge cake gets a fruity twist by adding sultanas. Freeze in slices to put in lunchboxes and take to picnics.

Serves 10

Prep

20M

Cook

45M

Total

1H 5M

Ingredients

Lemon icing

1 1/2 cup sifted icing sugar mixture

1 tablespoon lemon juice

yellow food colouring, few drops

185 gram softened butter

3/4 cup caster sugar

1 teaspoon lemon, finely grated zest

3 eggs, at room temperature

3/4 cup sifted self-raising flour

1/2 cup almond meal

1/4 cup lemon juice

1/2 cup sultanas

Method

1.Preheat oven to moderately slow, 160°C. Lightly grease and line the base and sides of a 10cm x 20cm loaf pan with baking paper.

2.In a large bowl, using an electric mixer, beat butter, sugar and zest together until pale and creamy. Add eggs, one at a time, beating well after each addition.

3.Using a wooden spoon, lightly fold in flour, almond meal and lemon juice until combined. Fold sultanas through.

4.Spoon into pan and smooth surface. Bake for 40-45 minutes or until cooked when tested (see Notes). Cool in pan for 5 minutes. Turn onto a wire rack to cool completely.

5.ICING: In a small bowl, combine icing sugar, juice and a few drops of colouring to a runny paste. Pour over cake, allowing it to drizzle down the sides. Set aside 1 hour to set. Store in an airtight container for up to three days.

This cake freezes well whole or wrapped in individual slices. Cakes are cooked when skewer inserted into the centre comes out dean and dry. The cake will also begin to pull away from the side of the pan.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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