I’m a pretty simple baker. I’ve never been brave enough to try anything fancy… I’ve never even made a meringue!! I don’t have the time or inclination to trek around looking for ingredients that I’ll only use for one recipe then be left with in my kitchen press forever.
I’ve built up a few really reliable and dependable recipes in the last few years like my lemon drizzle cake, carrot cake, white choc and raspberry loaf cake, classic vanilla cheesecake, toblerone cheesecake, and the most unbelievable chocolate and raspberry cheesecake. I use these recipes time and time again and have never had any complaints.
Another of the basics that I often use is this really simple Madeira. It’s so easy to make and perfect for elevenses 🙂
250g butter (softened)
200g caster sugar, plus a little extra to sprinkle over the top
220g self-raising flour
80g plain flour
grated zest and juice of 1 lemon
You will need a 2lb loaf tin.
1. Preheat the oven to 170ºC/gas mark 3/325ºF. Line your tin with greaseproof paper / baking parchment.
2. Beat the butter and sugar together until they are well combined and creamy, then add the lemon zest.
3. Add the eggs one at a time. beating between each addition. If they start to curdle, add a tablespoon of the flour and mix.
4. Then gently fold in the rest of the flour. Lastly add the lemon juice and mix.
5. Tip the mixture out into your lined tin and sprinkle the top with caster sugar. Bake for approx 1 hour and 15 minutes or until a cake-tester comes out clean.
6. Let cool in the tin before turning out and as with most cakes, this will taste even better the next day when it’s had time to settle.
Yum! Enjoy 🙂