 Lemon Madeira
A cake or a warming winter pudding
A new-look Madeira that's really different
This cake is delicious eaten when you've lust poured over the hot syrup, or cold with the lemon topping.
INGREDIENTS
50g. comfiour
175g. self. raising
flour, sieved
1tsp. baking powder
200g. butter or
margarine, softened
259g. caster sugar
2 tsp. lemon rind
2 eggs, size 3
1tbsp. golden syrup
2 tbsp. milk
6-7tbsp lemon
juice hot
175g. icing sugar
175g. lemon curd
angelica to decorate
METHOD
'Line base of loaf dish. Sieve the flours and baking powder together. Beat 125g. butter and 175g. caster sugar together until the mixture is creamy and pale
2Add the grated rind to
the butter and sugar
Beat in eggs one at a time, and syrup. Fold in sifted flour. Add milk to give a soft dropping consistency.
Spoon mixture into the prepared dish and level
the surface. Cook on High for 6-7 minutes, turning dish several times for ovens without turn tables.
- 4 Mix sugar and hot
lemen juice together.
Turn out cake onto a board
or tray and pour on the
syrup. Cool fully if you wish to ice. Beat together the rest
Of the butter, icing sugar and lemon curd. when smooth. spread neatly over the top
and sides with a palette knife. Then pipe rosettes on top and decorate with angelica.
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