The baker is back! After 10 weeks of exhausting my creative energy in a musical singing and dancing class, I’m back to my oven, my original creative outlet, and resumed on a simple classic recipe – Madeira Cake. The ingredients are simple and therefore go well with most things (like the ripe banana I have at home that must be eaten soon…). I used less butter than recommended and therefore the cake is relatively lighter than those you’ll normally get from cake shops. I like this very much 
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Good to see that you are back!
where are the ingrediants and method for cooking it???????
Hi Ciara! Nice to see your comment
The recipe I followed was from “The Baking Bible” (p.382) and the original recipe is as follow:
Ingredients:
175g softened butter (I used a bit less)
3/4 cup castor sugar
grated zest of 1 lemon
1.5 cups plain flour
1 tsp baking powder
3 eggs, lightly beaten
2 tablespoons milk (I used soymilk as substitute coz’ I don’t particularly like milk)
3 slices candied citrus peel, cut into small pieces (I sliced a ripe banana to use as decoration on top instead)
Steps:
1. Preheat oven to 180C. Lightly grease and line a 20cm x 10cm loaf tin.
2. Cream the butter, sugar and lemon zest until light and fluffy. Sift flour with baking powder.
3. Slowly add the eggs to the butter mixture, alternating with a tablespoon of flour. Fold in remaining flour and then the milk.
4. Pour into the prepared tin and bake for 60 minutes.
5. Sprinkle with the citrus peel and return to the oven. Bake for a further 30 minutes or until lightly browned, risen and cooked through.
6. Cool in the tin for 15 minutes before carefully turning out onto a wire rack to cool completely.
Tip: If you’re going to decorate the cake with the banana slices like I did, wait till the last 15-20 minutes to place them onto the cake, or just place fresh ones on the side when you serve the cake, otherwise they’ll look a bit burned (like mine
).
Happy Baking!
Messybaker =)