24 Jan 2013

Allium B Kitchen: Cherry Madeira Cake

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With the cold weather outside and the January blues consuming us, all we feel like doing is wrapping up warm, with a cup of tea and a slice of homemade cake wishing for warmer days and lighter nights. So I lead you nicely on to an easy recipe, adapted slightly from our cupcake recipe. The twist is that the sponge is moister, and with the pop of cherry makes it perfect for an afternoon treat by the fire.

You will need:
175g/6oz butter
175g/6oz caster sugar
250g/9oz self raising sugar
3 free-range eggs
2-3 tbsp milk
1 lemon, zest only
50g glace cherries (halfed)

1. Pre-heat the oven to 160 degrees, and grease your cake tin. (we used a 1lb loaf tin, but you can use whatever you have available)
2. Cream the butter and sugar together in a bowl until pale and fluffy
3. Beat the eggs in one at a time, beating the mixture well between each one and adding a tablespoon of the flour with the last eggs to prevent the mixture from curdling
4. Sift the flour and gently fold it in, and add in the milk to give a mixture that falls slowly from the spoon.
5. Fold in the lemon zest and cherries
6. Spoon the mixture into the prepared the tin
7. Bake in the middle shelf for 30-40 minutes
8. To check the cake is done, enter a skewer into the centre of the cake until it comes out clean
9. leave to cool for 10 minutes and then serve warm

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For further recipes from the Allium B kitchen head on over here

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