Madeira Loaf Cake is a modern British recipe for a classic tea-time sponge cake flavoured with almonds, lemon zest and vanilla. The full recipe is presented here and I hope you enjoy this classic British version of: Madeira Loaf Cake.
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Madeira cake is a classic English sponge cake made with wheat flour and ground almonds that's flavoured with lemon zest and vanilla extract. It's a cake that's perfect for afternoon tea and also makes a great base for trifles and other desserts.
Ingredients:
175g butter softened, plus extra for greasing
175g golden caster sugar
3 large eggs
grated zest 1 lemon
few drops vanilla extract
200g self-raising flour
50g ground almonds
Method:
Pre-heat your oven to 170°C (150°C fan/gas mark 3). Butter and line the base of a 900g loaf tin with greaseproof paper.
Using an electric whisk, beat together the butter and sugar until creamy and creamy, then beat in the eggs one at a time mixing until thoroughly combined. Add the lemon zest and vanilla. Now beat in the flour and almonds until you have a thick batter. The batter should be loose enough that it falls off a wooden spoon, if it’s too thick mix in a splash of milk.
Turn the batter into the tin and smooth over the top. Bake for 55 minutes to 1 hour, until a skewer inserted in the centre emerges cleanly. Remove from the oven then set aside to cool in the tin for 15 minutes, then remove from the tin and peel away the paper. Set the cake on a wire rack to cool completely before slicing and serving.
The loaf will keep in an air-tight container for three days.
