madeira loaf cake
 
 

Lorraine Pascale

serves 6-8

100g self-raising flour
70g ground almonds
150g caster sugar
160g butter, cold and cut into cubes
Zest of a lemon
3 eggs
2 tbsp warm water

1 Preheat the oven to 180C/gas 4. Line a 450ml loaf tin with baking parchment — I usually put a strip along the whole length of the tin, making sure that it comes well over the edges. This makes it easy to remove the loaf when it is cooked.

2 Put the flour, almonds, sugar, butter and lemon zest into a food processor and pulse until the mixture resembles fine breadcrumbs. Or you can use a bowl, using your hands to rub the butter and flour together.

3 Lightly beat the eggs with the warm water in a jug, add to the bowl or food processor and beat really well until it comes together.

4 Using a spatula, transfer the cake mixture into the loaf tin and bake on the middle shelf for 50–55 min or until a skewer inserted into the centre of the cake comes out clean. If it starts to go a little dark on top, cover it with a piece of baking parchment.

5 Once cooked, remove it from the oven and leave it to cool in the tin. Remove it from the tin, cut into slices and serve.