Oven Baked Madeira Cake
- Servings: 4
- Prep Time: 10m
- Cook Time: 35m
- Ready In: 45m
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- 6 oz (180 g) butter
- 6 oz (180 g) sugar
- 3 eggs,beaten
- 1 teapoon vanilla extract
- 1 oz (30 ml) brandy
- 6 oz (180 g) self-raising flour,sifted
- 1²⁄³ oz (50 g) cornflour,sifted
- zest of 1 lemon
In a mixing bowl,combine butter and sugar. Beat until light,fluffy and creamy.
Gradually stir in beaten eggs. If it starts to curdle,add a little flour. Add the vanilla extract and brandy. Mix well and add sifted flour and lemon zest. Stir well until evenly combined.
Set halogen oven temperature to 338°F(170°C). Place cake mixture on low grilling rack and cook for 30-35 minutes.
Test to see if it is cooked.(Insert sharp knife into a cake) If knife comes out clean,it is cooked;if not,cook for additional 10 minutes.
Once cooked,leave in the cake tin for 5 minutes before turning out onto a cooling rack. Once cooled,sprinkle oven baked Madeira cake with icing sugar and decorate with lemon slices