Not much time for baking at the moment but my foolproof madeira cake recipe is so quick and easy to make and never fails and the baking tin was looking a little bit empty......and 'A' loves cake..
To make a Foolproof Madeira Cake you will need:
- Eight ounces of plain flour (this cake works with Doves Farm gluten free flour)
- Five ounces of golden caster sugar
- Five ounces of softened butter or substitute
- One teaspoon of baking powder you can buy aluminium free online here
- Two large eggs
- Five tablespoons of milk or soya/rice substitute
- A little almond or vanilla extract
- The zest of one lemon (optional)
- Preheat the oven to 180c/350f or Gas Mark 4
- Prepare a six inch cake tin by coating with oil and a dustin of flour to stop the cake from sticking. I actually don't usually do this. I just put a big square piece of baking parchment into the tin and pour the mixture into it. I love the rustic homely look this gives the finished cake.....and it makes the washing up much easier! If I was making a more formal looking cake I would cut a circle and line the bottom of with it after putting a strip of paper in the pan long enough to come up the sides and easily lift out the cake...or use a loose bottom pan.
- In a large bowl cream together the margarine, sugar and lemon zest if using until the mixture is light and fluffy.
- Beat the eggs in one at a time.
- Fold in the flour
- Add the milk until you have achieved a good dropping consistency
- Place the mixture in the tin and cook. The recipe suggests one hour before checking but my oven gets really hot and so I always check before...after about 35 minutes or so.
- When the cake is a pale golden brown and looks cooked test by inserting a skewer into the centre. If it comes out clean the cake is cooked.
- Leave in the tin for five minutes before turning out onto a wire rack.
..maybe I could make the syllabub next week......