Madeira Cake

Instructions

1- Pre-heat the oven to 180C/350F/Gas 4.

2- Grease an 18cm/7in round cake tin, line the base with greaseproof paper and grease the paper.

3- Cream the butter and sugar together in a bowl until pale and fluffy.

4- Beat in the eggs, one at a time, beating the mixture well between each one and adding a tablespoon of the flour with the last egg to prevent the mixture curdling.

5- Sift the flour and gently fold in, with enough milk to give a mixture that falls slowly from the spoon.

6- Fold in the lemon zest.

7- Spoon the mixture into the prepared tin and lightly level the top.

8- Bake on the middle shelf of the oven for 30-40 minutes, or until golden-brown on top and a skewer inserted into the centre comes out clean.

9- Remove from the oven and set aside to cool in the tin for 10 minutes, then turn it out on to a wire rack and leave to cool completely.

10- To serve, decorate the cake with the candied peel.