Madeira cake
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 10
Skip to ingredients
Showing items 1 to 3 of 6
- 175g unsalted buttersoftened, plus extra for the tin
- 175g caster sugar
- 3 medium eggslightly beaten
- ½ tsp vanilla bean paste
- 200g self-raising flour
- 75g ground almonds
- 1 lemon, zested and juiced
Nutrition: per serving
- kcal342
- fat20.3g
- saturates9.9g
- carbs33.4g
- sugars18.2g
- fibre0.9g
- protein6g
- salt0.24g
Method
step 1
Heat the oven to 170C/150C fan/gas 3. Lightly butter the base of a 900g loaf tin and line with baking paper. Beat the butter and sugar together in a large bowl until light and fluffy using an electric whisk or in a stand mixer.
step 2
Beat in the egg a little at a time, adding a spoonful of flour if the mixture begins to curdle. Stir in the vanilla, then fold in the remaining flour, ground almonds and lemon zest. Add 1 tbsp of the lemon juice, and stir until smooth – add a little more of the lemon juice if needed.
step 3
Pour the batter into the prepared tin and bake for 55 mins-1 hr until risen and golden. If it starts to brown too quickly, cover with foil. Cool for 15 mins in the tin, then transfer to a wire rack and cool completely before slicing to serve.
