Tuesday, October 19, 2010

My Madeira Cake

I have adapted Nigella's version of this classic English tea-time cake and love it!
240g softened unsalted butter
200g caster sugar, plus extra for sprinkling
Grated zest and juice of 1 lemon
Juice of another half lemon
1/2/tablespoon of poppy seeds
3 large eggs
210g self-raising flour
90g plain flour
 23x13x7cm loaf tin, buttered and lined
Preheat the oven to 170 degrees/ gas mark 3
Cream the butter and sugar, and add the lemon zest. Add the eggs one at a time with a tablespoon of the flour for each. Then gently mix in the rest of the flour and finally, the lemon juice. Sprinkle with caster sugar as it goes into the oven, and bake for an hour or until a cake taster comes out clean. Remove to a wire rack, and let cool in the tin before turning out. Makes 8-10 slices.

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