Although is an autonomous region of Portugal, the Madeira cake has its origins in British and Irish cooking. This simple sponge cake is known for its zesty flavour. You can try this recipe at home and experiment with replacing juice with alcohol.
Ingredients
180 gm unsalted butter
180 gm castor sugar
1 no orange zest
1 no lemon zest
165 gm eggs
100 gm cake flour
100 gm corn flour
80 gm almond meal
5 gm baking powder
Salt pinch
1 no lemon juice
50 gm sour cream
1 no orange juice
50 gm citron
Preparation
Line a half kg cake tin
Cream the butter, sugar until light and aerated
Add the zest and eggs
Sift all the dry ingredients
Add lemon juice, orange juice, and sour cream
Mix it well and whip
Gently fold all the ingredients through the butter mix
Bake at 180°C for 30 minutes or until cooked.
