It’s that time of year again when my family is glued to the screen every week for The Great British Bake Off, we just can’t get enough of it and I love to try out some of the delicious bakes too. It’s a given that my girls love it when I get out my apron ready to bake and with the Summer holidays it makes it even better as they are both at home to lend a hand and help clean the mixing bowl too, I think it’s their favourite part of helping out!
Last week on the Great British Bake Off saw the Madeira Cake a lemony sponge cake which is a perfect afternoon tea cake to have with a cup of tea or a glass of chilled Madeira wine. I included the citron candied peel as my girls love the taste in cakes and as it distributes really well (without sinking to the bottom) when you mix in with the butter, eggs and sugar. It’s my first time baking a Madeira Cake and I have made several this week already to try to perfect the texture (a little denser than a traditional sponge) the perfect cake for afternoon tea and the lemon zest and citron peel gives a lift to the flavour.
- 225g Plain flour
- 2 teaspoons baking powder
- Pinch of salt
- 175g softened unsalted butter
- 2 large eggs, beaten
- 115g caster sugar
- Zest of 1 large lemon
- 2 tablespoons chopped candied citron peel
- 3 tablespoons of milk
- Pre-heat the oven to 170C / Gas mark 3.
- Grease and line a 2lb loaf tin.
- Sift the flour, baking powder and salt into a large mixing bowl.
- Add the softened butter, beaten eggs, sugar, lemon zest and candied citron peel into a food mixer and whisk until you have a smooth consistency.
- Next add the milk a tablespoon at a time to make a smooth dropping consistency, you may not need all the milk just until you have the right consistency.
- Spoon the mixture into a prepared loaf tin and bake for an hour or until the centre is springy.
- Allow the cake to cool in the tin for 10 minutes and then turn the cake out onto a wire rack to cool.