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Madeira Cake

Madeira Cake

  Rating 1.0

Prep

20 min

Bake

45-50 mins

Serves

8 to 10

Difficulty

Medium
Madeira Cake

About

A simple sweet cake that’s perfect with a cup of tea or coffee.

made using

Pure Cane Caster Sugar

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Instructions
Ingredients
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Step 1

Preheat your oven to 180°C/350°F/Gas Mark 4. Grease and line a 20cm/8-inch round cake tin with parchment paper.

Step 2

In a large mixing bowl, cream together the softened butter and Tate & Lyle caster sugar until light and fluffy.

Step 3

Beat in the eggs, one at a time, ensuring each egg is fully incorporated before adding the next one. If the mixture starts to curdle, add a tablespoon of the self-raising flour and continue mixing. Sift the self-raising flour into the bowl and gently fold it into the butter and sugar mixture. Be careful not to overmix, as this can result in a dense cake.

Step 4

Add the lemon zest, Lyle's Golden Syrup, and milk to the mix. Fold them in until everything is well combined and the batter is smooth.

Step 5

Pour the cake mix into the prepared cake tin and spread it out evenly.

Step 6

Bake in the preheated oven for approximately 45-50 minutes or until a skewer inserted into the centre of the cake comes out clean.

Step 7

Once baked, remove the cake from the oven and let it cool in the tin for about 10 minutes. Then transfer it to a wire rack to cool completely.

Step 8

Once the Madeira sponge cake has cooled, you can serve it as is or decorate it as desired. It goes well with a dusting of icing sugar, fresh berries, or a drizzle of Lyle's Golden Syrup.

Ingredients – 8 items

Serving

1

Butter

Unsalted butter, softened

225 g
Eggs

Large eggs

4
Flour

Self raising flour

225 g
Lemon-zest

Zest of one lemon

Lyle's-golden-syrup

Golden Syrup

2 tablespoons
Milk

Milk

2 tablespoons
Pure Cane Caster Sugar

Caster sugar

175 g

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