Madeira Cake - 6 inch/15cm square

Madeira cake is a close texture sponge, perfect for filling with buttercream and lemon curd - see Tarte Au Citron. It also lends itself for novelty cakes which require cutting and shaping.

Category:  Baking  - 
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Ingredients

For 1 Batch(es)

Recipe

  • 175 g butter, softened
  • 175 g caster sugar
  • 175 g S.R. flour
  • 75 g plain flour
  • 1 lemon, zest finely chopped
  • 3 eggs
  • 1 lemon, finely chopped. The outer coloured skin of citrus fruits is where the essential oils are concentrated. The French word is zeste, not to be confused with ziste, the white pith beneath the outer coloured layer of skin.

Madeira Cake - 6 inch/15cm square Directions

  1. Grease & base line a 6" (15cm) square cake tin. Pr-heat oven to 150 degrees C.
  2. 1. Cream together the butter and sugar until pale and fluffy.
  3. 2. Add the eggs, one at a time, beating well. If the mixture is beginning to curdle, add a couple of spoons of the weighed flour.
  4. 3. Sieve the two flours together and fold into the cake mixture, along with the lemon zest.
  5. 4. Turn into the prepared tin and bake in the center of a preheated oven for about 1 1/2 - 2 hrs or until cooked
  6. Hint:
    • This does take a while to cook, but it is important not to raise the oven temperature otherwise the cake will peak in the middle.
    • The outer coloured skin of citrus fruits is where the essential oils are concentrated. The French word is zeste, not to be confused with ziste, the white pith beneath the outer coloured layer of skin.
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