Madeira cake ~ the easy way

This is an easy peasy version of a classic madeira cake recipe using the all-in-one method. This is such a good all round versatile cake and can be eaten in so many tasty ways!

Eat plain or spread it with butter and some lemon curd. I use this recipe for the base of trifles as it is a nice dense cake and absorbs all those lovely fruit juices without going too mushy. It is also a great special occasions cake as it is solid enough to take icing and decorations.

You can prepare this in two round baking tins or bake in a 2lb loaf tin as I have.

Also, you can omit the lemon zest and add orange zest or any other flavouring of choice. If you want to make a chocolate version just replace 25g of flour for the same amount of good quality cocoa powder.

Ingredients:

• 250g SR flour
• 175g caster sugar
• 175g softened butter
• 3 eggs
• 1 tsp baking powder
• 3 tbsp milk
• Zest of a lemon

Method:

Preheat oven to 180°/FAN 160°/Gas mark 4 grease or line your baking tins or loaf tin.

Place all the ingredients into a bowl starting with the dry stuff first and ending with the milk. Give it a blast with the mixer if you’re using one for about 30 seconds. No need to wait until it’s light and fluffy as in normal sponges. Just mix until it is all well combined.

Tip the mixture into your prepared loaf tin or cake tins and give it a little shake so that the batter has levelled out.

If you are using 2 regular round cake tins bake for 25-35 minutes or until golden brown and firm to the touch.

If you are using a loaf tin then bake for 55 – 60 minutes, use a skewer or long bladed knife method to check that it is cooked through. If it starts to go too dark on the top before it has finished cooking in the centre, gently lay a piece of foil over the top without folding it over the cake tin.

Allow to cool for 5 minutes before turning out onto a wire rack to cool completely.