Maderia Cake, a beautiful light sponge flavoured with lemon yum!! I love Maderia cake..its very easy to make and tatses great!! It also is a strong strudy cake that holds well when covered in fondant for celebrations.
Its my grandmas birthday coming up again soon and madeira cake is her favorite type!!So of course this is what she will be having..only the best I havent decided yet if I will decorate lightly with jellied lemons or a light lemon buttercream~?
In the picture they have used candied fruit and a few pieces of peel
You could always use fondant if it is for a party, using a light jam and buttercream to layer the inside and give the cake extra texture and flavour.
Anyway here is the recipe pictured above by BBC Food:
- 175g/6oz butter, at room temperature
- 175g/6oz caster sugar
- 3 free-range eggs
- 250g/9oz self-raising flour
- 2-3 tbsp milk
- 1 lemon, zest only
- 1-2 thin pieces of candied citron or lemon peel, to decorate
- 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.
- 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 curdling.
- Sift the flour and gently fold in, with enough milk to give a mixture that falls slowly from the spoon. Fold in the lemon zest.
- Spoon the mixture into the prepared tin and lightly level the top. 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.
- 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.
- To serve, decorate the cake with the candied peel.
I hope you enjoy making this cake as much as I do..it really is a nice freshing cake compared to a lot of the winter recipes I have been posting recently for the run up towards christmas!!
Happy Baking x