Easy Madeira cake recipe
 Perfect with a glass of madeira or sherry, madeira cake is so good to have around at Christmas. As it’s denser than the average sponge, it is also perfect for trifle. 250g/9oz butter, softened, plus extra for greasing200g/7oz caster sugar2 clementines, zest and juice only300g/10½oz plain flour2 tsp baking powderpinch salt3 free-range eggs2 tbsp caster sugar, for the topping 250g/9oz butter, softened, plus extra for greasing 200g/7oz caster sugar 2 clementines, zest and juice only 300g/10½oz plain flour 2 tsp baking powder pinch salt 3 free-range eggs 2 tbsp caster sugar, for the topping Method Preheat the oven to 170C/150C Fan/Gas 3. Butter and line a large loaf tin.Cream together the butter, caster sugar and clementine zest – you can do this either in a stand mixer or with hand-held electric beaters. Mix the flour and baking powder together with a pinch of salt. Add the eggs one at a time to the sugar and butter mixture, sprinkling over a couple of tablespoons of flour with each addition and mixing well. Fold in the rest of the flour followed by the clementine juice – the texture will be slightly firmer than the dropping consistency you need for a lighter sponge.Scrape the batter into the prepared tin and sprinkle with the caster sugar. Bake in the oven for between 55–60 minutes, or until a cake skewer comes out clean. The cake will be a rich golden-brown and may have cracked lengthways down the middle – this is normal for a madeira cake. Remove from the oven and leave to cool in the tin before transferring to a wire rack. Preheat the oven to 170C/150C Fan/Gas 3. Butter and line a large loaf tin. Preheat the oven to 170C/150C Fan/Gas 3. Butter and line a large loaf tin. Cream together the butter, caster sugar and clementine zest – you can do this either in a stand mixer or with hand-held electric beaters. Cream together the butter, caster sugar and clementine zest – you can do this either in a stand mixer or with hand-held electric beaters. Mix the flour and baking powder together with a pinch of salt. Add the eggs one at a time to the sugar and butter mixture, sprinkling over a couple of tablespoons of flour with each addition and mixing well. Mix the flour and baking powder together with a pinch of salt. Add the eggs one at a time to the sugar and butter mixture, sprinkling over a couple of tablespoons of flour with each addition and mixing well. Fold in the rest of the flour followed by the clementine juice – the texture will be slightly firmer than the dropping consistency you need for a lighter sponge. Fold in the rest of the flour followed by the clementine juice – the texture will be slightly firmer than the dropping consistency you need for a lighter sponge. Scrape the batter into the prepared tin and sprinkle with the caster sugar. Bake in the oven for between 55–60 minutes, or until a cake skewer comes out clean. The cake will be a rich golden-brown and may have cracked lengthways down the middle – this is normal for a madeira cake. Scrape the batter into the prepared tin and sprinkle with the caster sugar. Bake in the oven for between 55–60 minutes, or until a cake skewer comes out clean. The cake will be a rich golden-brown and may have cracked lengthways down the middle – this is normal for a madeira cake. Remove from the oven and leave to cool in the tin before transferring to a wire rack. Remove from the oven and leave to cool in the tin before transferring to a wire rack.