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Madeira cake
serves 8
ingredients
175g/6oz butter, softened
175g/6oz caster sugar
3 eggs, lightly beaten
2 teaspoons finely grated
orange zest
150g/5oz self-raising flour, sifted
100g/4oz plain flour
2 tablespoons milk
• Preheat the oven to 160°C/325°F/Gas mark 3. Lightly grease a
20 x 10 x 7cm/8 x 4x 21⁄2in loaf tin, and line the bottom and sides with
greaseproof paper.
• Using an electric mixer, cream the butter and sugar in a small bowl until
light and fluffy. Add the eggs gradually, beating thoroughly after each
addition. Add the zest and mix through. Transfer to a large bowl. Fold in
both flours and the milk with a metal spoon. Stir until smooth.
• Spoon into the loaf tin and smooth the surface. Bake for 50 minutes or
until a skewer inserted into the centre comes out clean. Cool the cake in
the tin for 10 minutes, then turn out onto a wire rack to cool completely.
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