Madeira Cake is an English standard - an afternoon tea isn't really the same without it. At it's most basic it's a mix of flour, almond meal, eggs, butter and sugar - the almond meal giving it a more unusual texture, it's dense but extremely moist.
Since I'm on a bit of a lime kick and this will make a perfect partner to my lime curd, I've added lime juice and zest to the basic recipe.
180 grams self-raising flour
1 teaspoon baking powder
100 grams almond meal (ground almonds)
180 grams caster sugar
180 grams softened butter, cut into small cubes
3 eggs, lightly whisked
1 lime, zest and juiced
Butter and flour a loaf pan or square pan - line the base with baking paper.
Sift the self-raising flour with the baking powder and add to the bowl of a mixer along with the almond meal and caster sugar. Give this a stir to combine then add the very soft butter, eggs, lime zest and juice. Beat until the mixture comes together and is well amalgamated.
If the mix seems a bit too hard then add a little milk, a tablespoon at a time. Variations occur due to differences in egg sizes and the absorbency of the flour. It needs to have a drop-able consistency.
Spoon the mixture into the prepared pan and then place in a preheated 160°C/325°F for about 1 hour or until cooked through. If you find it's browning too quickly, just cover with foil.
Cool in the tin for about 15 minutes before turning out to a rack.
Simple to make and wonderfully buttery, it's a pleasure to eat as is. For something a little more decadent just smother a slice with a good spoonful of lime curd.
Tagged with Cake