Traditional Madeira Or Rice Cake
Over a year ago
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Ingredients
- 170 grm Plain Flour (sieved)
- 170 grm butter or margarine
- 170 grm Sugar - Caster preferably
- 4 medium Eggs
- Finely grated zest of 1 orange
- Finely grated zest of 1 lemon
- 1 tablsp Lemon juice
- ¾ teasp Baking Powder
- Pinch of Salt
- 50 grm candied peel - chopped (Optional)
- 1 Large slice candied peel to top (Optional)
Accompaniment
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Method
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1
Preheat the oven to 170 degrees C or equivalent. Grease a non-stick loaf tin (approx 12cm x 20cm)or you can use a greasproof liner.
Place all the ingredients, EXCEPT the candied peel, into a food processor and whizz until smooth. If no processor make by hand in the usual way you'd make any cake.
Stir in the chopped candied peel by hand (if using) and spoon into the baking tin. Smooth to level and make small 'valley in the centre to try and prevent it rising too much an peaking in the centre. Place the slice of peel in the middle of this 'valley'.
Bake in the centre of the oven for about 1 hour. If it seems to be browning too much cover loosely with foil, but remove 15 mins or so before the end. Do the skewer test and if it comes out clean it is done.
Leave in the tin for 15 mins, then remove and cool on a wire rack. You can sprinkle with caster sugar whilst still hot if wish. Madeira cake taste better the next day than the day of cooking, so wrap tightly in foil and leave for a day or two before slicing.
NB TO MAKE RICE CAKE
Substitute half the flour for ground rice, leave out the orange,lemon juice and the peel. The lemon zest is optional.
Treat in exactly the same way as the Madeira cake.
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