Classic Madeira Cake

When starting at a new job, I like to stack the odds in my favor. I'm discovering that bringing in baked goods in those first few weeks is a sure win to get people on side. It helps when the bake goes incredibly well with a nice cup of tea, like this Classic Madeira Cake.

I was initially confused - the ingredient list and method was so similar to a Victoria Sponge cake that I had to search for the difference.

It turns out that the difference is in the flour. A classic madeira cake uses plain flour which results in a slightly more dense cake. You also do not split the cake in two and fill with jam and cream.

The resulting cake was lightly flavoured with lemon, still fluffy and light like a victoria sponge, but slightly heavier. It did need a cup of tea to go with it, as by itself I thought it was a little dry.

Still, my new colleagues seemed to enjoy it.

Classic Madeira Cake

butter or oil for greasing

150g butter or margarine

150g caster sugar

4 eggs, beaten

200g plain flour and 2tsp baking powder

pinch of salt

grated rind of 1 lemon

caster sugar for dredging

1 thin slice of candied glacé citron peel

Line & grease a 6in round cake tin. Set the oven to 180C / gas 4

In a mixing bowl, cream the butter and sugar together until light and fluffy. Gradually add the eggs, beating well after each addition. Sift the flour, baking powder and salt together then fold into the creamed mixture. Stir in the lemon rind and mix well. Spoon into the prepared tin, dredge the top with caster sugar.

Bake for 20 minutes, then lay the slice of peel on top. Bake for a further 45-50minutesor until cooked through and firm to the touch. Cool on a wire rack.