This loaf cake with a dusting of white sugar is the ideal afternoon tea companion. Serve with a cuppa, and your guests will be ecstatic!
Ingredients
Method
Preheat oven to 180ºC. Line a medium loaf tin with baking paper. Put butter, caster sugar and zest in the bowl of an electric mixer and beat on high for 3 minutes or until light and creamy. Add eggs and beat until smooth.
Gently fold in flour and milk, then spoon into prepared tin.
Sprinkle with white sugar, then bake for 15 minutes or until the skin is just set. Use a sharp knife to make a shallow slash along the top of the cake, then bake for a further 30 minutes or until a skewer inserted in the centre comes out clean. Cool completely on a wire rack. Serve.
Why is it called madeira cake?Â
Contrary to popular belief, madeira cake is not directly named after the Madeira islands. Instead, this loaf cake was originally served with Madeira wine, a Portuguese fortified wine from the islands. Â
How long does madeira cake last?
This cake can last up to a week in an airtight container, in a cool space. It can also be easily frozen, and should last up to 3 months in the freezer. Make sure to wrap it tightly in cling-film as well as aluminium foil before freezing.
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