Maderia Cake is one of my friends favourite cake and I decided to make it for him. I personally prefer a Victoria sponge cake they are much more lighter and spongier.
I really like mini cakes and try make them when I get the chance as I think they’re so cute.
The mixture of this cake is quite thick and the cake itself is dense too. After looking through a few recipes, I ended up using Nigella’s recipe as I liked the fact it used a whole lemon juice whereas others only used lemon zest. I thought this would make the cake more moist but I found it was a bit dry and had a very eggy taste. I really wasn’t a fan and felt a bit disappointed in giving it to my friend.
- 240g - unsalted butter (softened)
- 200g - caster sugar (plus extra for sprinkling)
- 1 - zest and juice of 1 unwaxed lemon
- 3 large - eggs
- 210g - self-raising flour
- 90g - plain flour
- icing sugar
- lemon juice
- 1. Grease a mini loaf tin and preheat the oven to 170ºC.
- 2. In a stand mixer cream the butter and sugar until light and creamy and add the lemon zest.
- 3. Add the eggs one at a time with a tablespoon of the flour for each.
- 4. Then gently mix in the rest of the flour and, finally, the lemon juice.
- 5. Place the mixture in the loaf tin and sprinkle with caster sugar (about 2 tablespoons should do it) as it goes into the oven, and bake for 15 minutes or until a cake-tester comes out clean.
- 6. Remove to a wire rack, and let cool in the tin before turning out.
- In a small bowl add the icing sugar and mix with lemon juice until it reaches the right consistency.