Madeira Cake

Madeira Cake With Lemon Syrup

Madeira Cake With Lemon Syrup? Sweet and sour, Sweet and sour, Sweet and sour!

Ingredients

  • 250g/9oz/1 cup plus 2 tbsp butter, softened
  • 225g/8oz/generous 1 cup caster (superfine) sugar
  • 5 eggs
  • 275g/10oz/2½ cups plain (all-purpose) flour, sifted
  • 10ml/2 tsp baking powder
  • Salt

For the sugar crust

  • 60ml/4 tbsp lemon juice
  • 15ml/1 tbsp golden (light corn) syrup
  • 30ml/2 tbsp granulated sugar

Details

Serves: 10

Method

Step 1

Preheat the oven to 180°C/350°F/Gas 4. Grease a 1kg/2¼lb loaf tin. Beat the butter and sugar until light and creamy, then gradually beat in the eggs.

Step 2

Mix the sifted flour, baking powder and salt, and fold in gently.

Spoon into the prepared tin, level the top and bake for 1¼ hours, until a skewer pushed into the middle comes out clean.

Step 3

Remove the cake from the oven and, while still warm and in the tin, use a skewer to pierce it several times right the way through.

Warm together the lemon juice and syrup, add the sugar and immediately spoon over the cake, so the flavoured syrup soaks through but leaves some sugar crystals on the top.

Chill the cake for several hours or overnight before serving.

COOK'S TIP

Make double the quantity of cake. Omit the syrup from one and leave plain. Simply cool, wrap and freeze.

Energy 429Kcal/1796kj
Protein 6.6g
Carbohydrate 49.4g
which sugars 28.5g
Fat 24.2g
which saturates 14g
Cholesterol 167mg
Calcium 74mg
Fibre 0.9g
Sodium 202mg

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