Madeira Loaf Cake

This is a cake I have always loved - it is a simple but tasty cake and perfect for any afternoon tea. It is also delicious served with fresh fruit and clotted cream! Contary to what you may think this cake doesn't originate from Portugal, it is named because it was traditionally served with Madeira wine.

It is a denser cake than a Victoria sponge and has the legendary crack across the top of the cake.

The recipe makes two small loaves and it freezes really well.

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Pre-heat the oven to 180 degrees centigrade (160 fan) and grease and line two 1lb loaf tins.

In the bowl of a stand mixer put the butter and sugar and beat until light and fluffy.

Add the eggs one at a time and mix until fully incorporated before adding the next egg.

Once all the eggs are incorporated add the flour, ground almonds, milk and lemon zest and mix.

Divide the mixture between the two tins and level.

Bake in the pre-heated oven for 40-45 minutes or until a cake tester comes out clean.

Leave the cakes to cool slightly in the tins then place on a wire baking rack to cool completely.

Madeira Cake Loaves

Sarah’s servings: 16

Sarah’s skill: Easy

Baking time: 40-45 minutes

Ingredients:

235g Soft unsalted butter

235g Caster sugar

4 Large eggs

Zest of 1 Lemon

265g Self Raising Flour

70g Ground almonds

3 Tbsp Milk

Method:

1. Pre-heat the oven to 180 degrees centigrade (160 fan) and grease and line two 1lb loaf tins.

2. In the bowl of a stand mixer put the butter and sugar and beat until light and fluffy.

3. Add the eggs one at a time and mix until fully incorporated before adding the next egg.

4. Once all the eggs are incorporated add the flour, ground almonds, milk and lemon zest and mix.

5. Divide the mixture between the two tins and level.

6. Bake in the pre-heated oven for 40-45 minutes or until a cake tester comes out clean.

7. Leave the cakes to cool slightly in the tins then place on a wire baking rack to cool completely.

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Sarah’s extra slice……

This cake freezes really well so you can eat one and freeze one for a later date.

I used Jamie Oliver 1lb Loaf tins.

To make in a 2lb tin bake for an extra 10 minutes and then test with a skewer, if it’s not ready bake for another 5 minutes and test again until the skewer comes out clean.

With the remaining lemon you can use the juice to make buttermilk and make my delicious fruit scones.