James Martin’s simple steps for making Madeira cake, will have you whipping up a soft, buttery afternoon treat.
Ingredients
- 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
Preparation method
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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.
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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.
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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.
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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.
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To serve, decorate the cake with the candied peel.