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Lemon Madeira Cake
by Bryony Harrison (follow)
Poems on the Page: tinyurl.com/pgyyx76
Lemon Madeira is a traditional English cake dating back at least to the nineteenth century, and is famed for its cracks which for across the top while baking. The cake is so named because it used to be served with Madeira wine, but now a cup of tea is much more in keeping.
Preparation Time: 35 minutes
Cooking Time: 2 hours 10 minutes
Makes: 12 servings
2 lemons
4 eggs
225g self-raising wholemeal flour
50g ground almonds
200g granulated sugar
50g caster sugar
40g Truvia sweetener (or 175g caster sugar)
175g margarine
300ml water
Method
Slice one lemon into four wedges and remove the peel.
Slice the peel into thin slices.
Dissolve granulated sugar in boiling water on the hob.
Add the lemon peel and simmer for half an hour.
Drain (but retain) the syrup and allow the peel to cool before patting dry with a paper towel.
Coat the peel in caster sugar and then bake in the oven at 120 ༠C/ 100 ༠C fan/225 ༠F/ ¼ Gas for one hour.
Pre-heat the oven to 180 ༠C/ 160 ༠C fan/350 ༠F/ 4 Gas.
Zest and juice the second lemon, and add to the flour and ground almonds.
Beat in the margarine, sweetener/sugar, and eggs.
Pour the mixture into a loaf tin and bake in the oven for forty minutes.
Poke holes into the top of the cake and pour over some of the leftover syrup.
Decorate the top with candied peel.
Categories
#Cake
#Lemon
#Madeira
#Candied Peel
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