Madeira Cake Recipe
This is a quick version of a Madeira cake using the all-in-one method. If you have the time, you can make this in the traditional way (cream butter and sugar first then beat in the eggs etc.) but omit the baking powder.
175g/6oz butter (softened)
175g/6oz caster sugar
3 large eggs
250g/9oz self-raising flour
1 tsp baking powder
3 tbsp milk
zest of 1 lemon
Pre-heat the oven to 180C/Gas 4. Grease two 18cm/7in round sandwich tins, line the base with a circle of greaseproof paper and grease the paper.
Put all the ingredients into a bowl or food processor. Mix until just combined (do not over mix)
Spoon the mixture into the prepared tins and level the mixture out.
Bake for 25-35 minutes or until golden and firm to the touch.
Leave the cake to cool in the tin for 5 minutes, then turn it out on to a wire rack and leave to cool completely.
Variation: Cook in a loaf tin or other cake tin (instead of sandwich tins) and bake for 55-60 mins.