A delicious cake that doesn’t contain Madeira, nor does it originate from the island. The idea is perhaps to serve the cake with a glass of Madeira. We tried it and yes, it works, but you could also serve the cake with a cup of tea or coffee. Let’s forget about the name and enjoy a relatively easy to make traditional British cake. It has a light structure, it is a touch moist and the flavours and aromas are citrusy.
We think it looks best when made in a round tin.
What You Need
- 140 grams of Butter
- 130 grams of fine Sugar
- 3 Eggs
- 170 grams of Self-Raising Flour
- 25 grams of Almond Flour
- Zest of 1 Lemon
- 1 slice of Candied Orange
What You Do
Melt the butter in the microwave until very soft but not warm. Line the bottom of a 16 cm (6 inch) round baking tin with parchment baking paper. Butter the inside. Sieve the self-raising flour into a bowl. Set your oven to Traditional (upper and lower heat, no fan), temperature 180 °C or 355 °F.
Mix the butter with the sugar until yellow and light. Add one egg, mix and add ⅓ of the flour. Mix until you have a smooth batter. Repeat this step twice. Now add the almond flour and the fine lemon zest. Mix. Add the batter to the tin, smooth the top and transfer to the oven.
It will probably take 45 minutes. Check with a metal pin if the cake is ready. Leave the cake in the tin for 10-15 minutes, then remove from the tin and let cool on a wire rack.
When cool, decorate with candied orange.
Cook and Drink 