Madeira Cake
A British dessert. Ready in about 1 hour 9 minutes. Difficulty: medium.
- 29 minPrep (about)
- 40 minCook (about)
- 1 hr 9 minTotal time
- 4Servings
- MediumDifficulty
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Join the waitlist Not nowIngredients
- 3 oz butter
- 3 oz superfine sugar Shopping tip: Superfine sugar (UK: caster). Regular sugar works.
- 2 eggs
- 4 oz self-rising flour Shopping tip: Self-rising flour (UK: self-raising).
- 1 ½ tbsp milk
- Zest of 1 lemon
- To Glaze mixed peel
How to make it
Steps in our own plain words.
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Turn the oven on to 350°F.
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Grease 7 inches 7in round cake tin, line your base using greaseproof paper and grease the paper.
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Cream your butter and sugar together in a bowl till pale and fluffy.
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Beat in the eggs, one each time, beating the mix fully between every one plus adding a tablespoon of your flour using the last egg to prevent the mix curdling.
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Sift the flour and fold in, using enough milk to give a mix that falls slowly from the spoon.
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Fold in the lemon zest.
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Spoon the mix in your prepared tin and lightly level the top.
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Cook in the oven on your middle shelf of oven for 30-40 minutes, until golden-brown over the top and a skewer inserted in the centre comes out clean.
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Take it out of the oven.
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Put it to one side to cool in the tin for 10 min.
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Turn it out on to wire rack.
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Leave to cool completely.
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Decorate the cake with the candied peel.
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Join the waitlistRecipe from TheMealDB, adapted from the original. Steps rewritten in our own words. Times are estimates.