RECIPE 2 . . .

LEMON MADEIRA CAKE RECIPE

This classic cake keeps well for up to a week in an airtight tin, and provides a good base for novelty cakes as it cuts firmly. Originally it was decorated with a strip of citron peel on top, but this very difficult to obtain these days.

Ingredients:

• 175g / 6oz Butter, at room temperature
• 175g / 6oz Caster Sugar
• 3 Eggs, size 3, beaten
• 175g / 6oz Self-raising Flour
• 75g / 3oz Plain Flour
• Finely Grated Zest of 1 Lemon
• 1 Tablespoon Lemon Juice
• 1 Thin Slice Citron Peel ( Optional )

procedure:

1. Grease and line a 20cm/8inch round deep cake tin. Set the oven to 170°C/325°F/Gas 3.
2. Beat the butter and sugar together until light, fluffy and pale in colour. Gradually add the eggs, beating well after each addition. Add a teaspoon of flour if the mixture begins to curdle.
3. Sift the flours together, then fold into the mixture with the lemon zest and juice.
4. Spoon into the tin and level the top. If using the citron peel, place in the centre Bake in the centre of the oven for about 1 hour and 10 minutes or until firm to the touch. Leave to cool in the tin for 10 minutes, then turn out on to a wire rack to cool completely. Peel away the lining paper when cool

Culled from Traditional Cakes and Pudding by Ann Nicol & Hilaire Walden.