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Madeira Cake
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Madeira cake has a lovely firm sponge, which in this recipe is flavoured simply with lemon zest. A generous sprinkling with caster sugar before serving gives it a crunchy sweet crust. The cake got its name from the nineteenth-century tradition of serving it with a glass of Madeira or other sweet wine.


Madeira Cake

Preheat the oven to 170°C/325°F.

Grease and line a 900g. loaf tin with greaseproof paper.

Beat together the butter, sugar and vanilla extract in a large bowl using an electric hand whisk.

Gradually add the eggs, adding a spoonful of flour if the mixture looks like it is about to curdle.

Fold in the remaining plain flour, the self-raising flour and lemon zest using a large metal spoon. Spoon into the prepared tin, sprinkle with the extra sugar and bake for 1 hour until a skewer inserted into the centre comes out clean.

Cool on a wire rack and store, wrapped tightly in clingfilm, in an airtight container for up to three days.


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