Madeira Cake

INGREDIENTS:

175g butter, softened

3/4 cup (155g) caster sugar

1 teaspoon finely grated lemon rind

1/4 teaspoon ground cinnamon

3 eggs, at room temperature

3/4 cup (115g) self-raising flour

1/2 cup (55g) almond meal

1/4 cup (60ml) lemon juice

CANDIED LEMON SLICES

1/2 cup (100g) caster sugar

1/4 cup (60ml) water

1/2 lemon, thinly sliced

LEMON ICING

1 1/2 cups (230g) icing sugar mixture, sifted

1 tablespoon lemon juice

METHOD:

Step 1

Preheat oven to 160°C. Grease and line the base and sides of an 8 x 20cm 

loaf pan.

Step 2

Use an electric mixer to beat butter, sugar, lemon rind and cinnamon 

in a bowl until 

pale and creamy. Add eggs, one at a time, beating well after each addition. 

Add flour, 

almond meal and lemon juice and stir with a wooden spoon until 

just combined.

Step 3

Spoon into the prepared pan and smooth the surface. Bake for 45 minutes or 

until a 

skewer inserted in the centre comes out clean. Cool in pan for 5 minutes 

before turning onto a wire 

rack to cool completely.

Step 4

To make the candied lemon, combine sugar and water in a frying 

pan over low heat, 

stirring, for 2-3 minutes or until sugar dissolves. Add lemon. Simmer, turning 

occasionally, for 5-7 minutes or until syrup thickens 

and lemon is translucent. 

Gently transfer lemon to a lined oven tray to cool.

Step 5

To make icing, combine icing sugar and juice in a small bowl to form a 

runny paste. 

Pour over top of cake, allowing it to drizzle down the sides. 

Allow icing to set for 1 

hour.

Step 6

Top with lemon slices and serve, or store in an airtight container for 

up to three days.

NUTRITION:

• 2214 kj
  ENERGY
 
• 24g
  FAT TOTAL
 
• 12g
  SATURATED FAT
 
• 1g
  FIBRE
 
• 6g
  PROTEIN
• 131mg
  CHOLESTEROL


 
• 263.77mg
  SODIUM
 
• 62g
  CARBS (SUGAR)
 
• 72g
  CARBS (TOTAL)
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