The weather is turning colder, so comfort food is comcing back to the fore. And this is the absolute definition of comfort food. Madeira cake is just a total classic. It’s not a fancy cake.
You don’t add sprinkles or drippy icing, or even glitter. It’s just good,
comforting, and incredibly delicious food. I have to say, I absolutely love how
my house smells when I make Madeira cake.
Now, I haven't made a Maderia cake in years and years. My issue with Madeira cake in the past has been that the top
cooks so much quicker than the rest, meaning that avoiding a cremated topping
is difficult. I also find the density of it a little overwhelming.
But I decided to employ one of my favourite cake tins for
this project – instead of the traditional loaf cake, I went with my square brownie
tin, which is my favourite for cakes. This meant that the cake was a lot
thinner, meaning it cooked through quicker, while avoiding the top getting
burned. It also gave it a slightly lighter quality. Maybe it doesn’t look like
a totally traditional Maderia, but it tastes just like I remember.
Ingredients
- 250g butter
- 100g caster sugar
- 100g golden caster sugar
- 1 lemon
- 3 eggs
- 300g plain flour
- 2 tsp baking powder
- Vanilla sugar, to decorate
Method
Preheat the oven to 170 degrees celsius.
Cream the butter and sugars with a hand held whisk.
Grate the zest of the lemon and add into the mixture.
Add the eggs, one at a time, with a tsp of flour. Whisk
until smooth.
Add in the rest of the flour with the baking powder and mix
until all incorporated.
Pour over the freshly squeezed lemon juice.
Scrape the mixture into your prepared tin, and sprinkle over the vanilla sugar before going in the oven (I forgot and did mine after..).
Bake for 40 minutes.
Remove, let cool mostly in pan. Allow to cool and then slice
up!
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