I have to confess that madeira cake always sounded a little boring and plain to me…but after one taste I was sold! It’s light, buttery and moist – anything but boring! It really is a lovely, lovely cake.
Sometimes the classics are the best!
Lemon and lime madeira cake
Grease and line an 18cm round cake tin. Preheat the oven to 180c.
175g soft butter
Zest of one lemon and one small lime
175g caster sugar
225g self raising flour
50g ground almonds
Measure out the sugar in a large bowl and using your fingertips, rub the zest into the sugar until the sugar is damp and fragrant. Add the butter, flour, ground almonds and eggs and beat for one minute until the mixture is smooth. Pour into the prepared cake tin and smooth the surface. Bake for 60 minutes or until well risen and a skewer inserted in the middle of the cakes comes out clean. Remove from the oven and leave to cool for 10 minutes in the tin before turning onto a wire rack to cool completely.
For the icing:
125g icing sugar
Juice of half a lemon or lime
Mix the icing sugar with the juice until you have a fairly thick icing that will still run off the back of a spoon. Pour over the cooled cake.