baking & roasting

Madeira cakeServes 12Ingredients:200 g butter200 g sugar4 eggsJuice and zest of one lemon200 g corn flour50 g flour1 tsp baking powderMethod:1. Beat the butter, sugar and eggs together untilcreamy. Add the lemon juice and zest.2. Sift together the flour with the corn flour and thebaking powder, and fold into the mixture.3. Transfer the mixture into a baking tin lined withbaking parchment, and make a slight dip down thecentre with a knife. Then bake until golden4. When ready turn the cake out onto a wire rack, andpeel off the paper. Dust with icing sugar or coverwith lemon icing.Setting: Fan plus ConventionalTemperature: 150–170°C 160–180°CShelf level: 1 1Duration: 60–70 minutes 60–70 minutesAutomatic ➔ Baked goods ➔ Sponge cakeTipOrange juice may be usedinstead of lemon juice. For aspecial occasion, pierce the topof the cake several times with afork and drizzle over GrandMarnier or Cointreau, and usechocolate icing instead oflemon icing.79