Madeira cake

On a very lazy Sunday, I was trying to find something good on TV when I felt a sudden urge to bake!

I checked some of my books but every time one recipe got my attention I realized I didn’t have all the necessary ingredients. My fridge was sending me a message: “go to the grocery store!!”

I found two different recipes for Madeira cake (which is not common here in Brazil). Although I like this book very much, I decided to prepare the other recipe for two reasons: it called for almond meal – I love almonds – and it was a Donna Hay recipe. This woman is a modern time Midas.

The cake was not so high – my loaf pan wasn’t the correct size so I decided to use a 25cm round tin.

Despite being a simple cake, no filling or icing, I really liked its flavor and was pleased with the result.

Since I’m a “citric person” I squeezed some lemon juice over the cake slices before eating them; the cake absorbed all the juice – it was delicious!

Madeira cake

170g butter, softened
170g sugar
1 tablespoon finely grated lemon zest
3 eggs
1 ½ tablespoons lemon juice – I used 3 tablespoons
100g all-purpose flour
¾ teaspoon baking powder
75g almond meal

Preheat the oven to 170ºC (330ºF). Grease a 10x20cm (4x8in) loaf tin, line the bottom with non-stick baking paper, grease the paper and then flour the entire tin.
Place the butter, sugar and lemon zest in the bowl of an electric mixer and beat until light and creamy. Gradually add the eggs and the lemon juice, beating well. Sift the flour and baking powder over the butter mixture and fold through with the almond meal.
Spoon the mixture in the tin and bake for 45 minutes or until cooked when tested with a skewer. Cool in the tin for 5 minutes then turn onto a wire rack – since I don’t have one, I left the cake in the tin for 15 minutes and then turned it directly onto the plate.

Serves 8-10.