FOOD | LEMON & POPPY SEED MADEIRA CAKE

As it’s Easter weekend, I thought I’d share this recipe for this delicious Madeira loaf with lemon and poppy seeds I made last week.

I’ve been partial to a slice of Madeira cake recently and dug out this Nigella recipe from the “How to be a domestic Goddess” book – a Madeira cake with a twist!

It’s incredibly easy to make (as is everything I bake!) and lasts well in an airtight container.

Ingredients

240g softened unsalted butter

200g caster sugar, plus extra for sprinkling

grated zest and juice of one and a half lemons (I might add 2 next time)

3 large eggs

210g self-raising flour

90g plain flour

2 tablespoons of poppy seeds

23 x 13 x 7cm loaf tin, buttered and lined

Method

Cream the butter and sugar and then add the lemon zest. Add the eggs one at a time with a tablespoon of the flour for each. Gently mix in the rest of the flour, lemon juice and poppy seeds. Sprinkle with caster sugar (about 2 tablespoons) and bake for 1 hour or until a cake-tester comes out clean. Remove to a wire wrack and let cool in the tin before turning out.

Happy Easter!

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