Madeira Cake

James Martin’s simple steps for making Madiera cake, will have you whipping up a soft, buttery afternoon treat.

Ingredients
175g/6oz butter, at room temperature

175g/6oz caster sugar

3 free-range eggs

250g/9oz self-raising flour

2-3 tbsp milk

1 lemon, zest only

1-2 thin pieces of candied citron or lemon peel, to decorate

Preparation method

1.Pre-heat the oven to 180C/350F/Gas 4. Grease an 18cm/7in round cake tin, line the base with greaseproof paper and grease the paper.

2.Cream the butter and sugar together in a bowl until pale and fluffy. Beat in the eggs, one at a time, beating the mixture well between each one and adding a tablespoon of the flour with the last egg to prevent the mixture curdling.

Technique: Creaming butter by hand .Watch technique
0:50 mins
3.Sift the flour and gently fold in, with enough milk to give a mixture that falls slowly from the spoon. Fold in the lemon zest.

Technique: Zesting citrus fruit .Watch technique
1:02 mins
4.Spoon the mixture into the prepared tin and lightly level the top. Bake on the middle shelf of the oven for 30-40 minutes, or until golden-brown on top and a skewer inserted into the centre comes out clean.

5.Remove from the oven and set aside to cool in the tin for 10 minutes, then turn it out on to a wire rack and leave to cool completely.

6.To serve, decorate the cake with the candied peel.