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Anne's Recipe - Madeira Cake - 2 Aug


 This forgotten favourite was first enjoyed in New Zealand around the beginning of last century and was created from a rich buttery cake recipe popular in the Portuguese Island of Madeira.

MADEIRA CAKE WITH BUTTERY LEMON ICING

 This Madeira cake is one of 900 tested recipes which featured in 'The Cookery Book of NZ Women's Institutes' 1936 edition, price 1s6d.  Back then it was a 'Show Winner' and it still is today.  A rich, buttery cake that was created around the 19th century on the Portuguese Island of Madeira, where it was served with Madeira and other sweet wines, hence the name.

175g butter - softened
3/4 cup caster sugar
3 large eggs
1 3/4 cups self raising flour
3 tablespoons milk - full cream
Zest 1 lemon

Lightly grease sides and line base with baking paper, a 20cm spring form tin.  Using a large bowl, cream butter and sugar until fluffy.  Beat in eggs one at a time.  Sift flour then fold into creamy mixture along with milk and lemon zest.  Spoon into cake tin.  Level top.  Bake at 180degC for 35-40 minutes.  Now's the time to lick the spoon and bowl - the raw mix is yummy!!   Cool.  Remove cake from tin and using a wet knife ice cake.

Buttery Lemon Icing 

100g butter - softened
2 cups icing sugar
2 tablespoons boiling water - this will depend on lemon size.
Juice 1 lemon
Place all ingredients in a bowl. 
Beat vigorously until soft and creamy. 
Use as required.


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