Madeira Cake
This zesty cake is a real crowd-pleaser
- Serves:
- 10
- Ready in:
Method
- 1
Preheat the oven to 180C/350F/Gas 4. Grease the Stellar 2lb loaf tin.
- 2
Cream the butter and sugar together in a bowl until pale. Beat in the eggs, one at a time, beating the mixture well between each one and adding a tablespoon of the flour with the last egg to prevent curdling. Sift the flour and gently fold in with enough milk to give a mixture that falls reluctantly from the spoon. Fold in the lemon zest.
- 3
Spoon the mixture into the prepared tin and lightly level. Bake in the oven for 30 minutes. Place the lemon peel on top of the cake and bake for a further 30 minutes. Leave the cake to cool in the tin for 10 minutes, then turn it out on to a wire rack and leave to cool completely.
Madeira Cake was taken from 69 of COOK VEGETARIAN
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- Serves:
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- Ready in:
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Madeira Cake
- Serves:
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- Ready in:
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- 1
Preheat the oven to 180C/350F/Gas 4. Grease the Stellar 2lb loaf tin.
- 2
Cream the butter and sugar together in a bowl until pale. Beat in the eggs, one at a time, beating the mixture well between each one and adding a tablespoon of the flour with the last egg to prevent curdling. Sift the flour and gently fold in with enough milk to give a mixture that falls reluctantly from the spoon. Fold in the lemon zest.
- 3
Spoon the mixture into the prepared tin and lightly level. Bake in the oven for 30 minutes. Place the lemon peel on top of the cake and bake for a further 30 minutes. Leave the cake to cool in the tin for 10 minutes, then turn it out on to a wire rack and leave to cool completely.
This zesty cake is a real crowd-pleaser
Madeira Cake was taken from 69 of Cook Vegetarian
DOWNLOAD THIS ISSUE NOW! AVAILABLE ON YOUR NEWSSTAND...
