Hello Food&Fitness Always people! This is the first post/video recipe I’ve completed at once, and although it required working over a number of days on the same project, it was definitely worth it.
I’m starting to get to grips with all of this professional software for video-editing, photo-editing and hopefully it’s beginning to have that desired effect to produce an even higher quality for you guys to get the benefit from.
I’ve started with this delicious Spiced Madeira Cake, which is beautiful and so tasty. The cooking time is much longer than what you’d find for a usual cake, but very much worth the wait! It goes perfectly with a tea or coffee on any afternoon or evening! Hope you enjoy it.
Serves 8-10 | Prep 15 Mins | Cooking 1 Hour
175g Butter (at room temperature)
175g Caster Sugar
3 Large Eggs (beaten)
250g Self-Raising Flour
2 teaspoons Ground Ginger
1 teaspoon Ground Cinnamon
3 tablespoons Milk
1 Lemon (zest of)
Icing Sugar (for dusting)
Pre-heat the oven to 180C (conventional) or 160C (fan-assisted).
Grease a loaf tin (22cm x 12cm is recommended)
Using an electric whisk, cream the butter with the sugar until light & fluffy, then add one of the beaten eggs and continue to whisk.
Add another egg and whisk again. With the final egg added, add a tablespoon of the self-raising flour.
Sift in the remaining flour with the ginger and cinnamon and carefully fold in using a large metal spoon.
Add the lemon zest and continue to fold until well-combined.
Using a spatula, move the mixture into the greased loaf tin and spread evenly to ensure an even rise.
Place in the oven for about an hour. You can test with a skewer by inserting it into the centre of the cake and if it comes out clean it will be ready.
Allow to cool in the loaf tin for 10-15 minutes before turning it out onto a wire rack. Dust with the icing sugar and serve.