Loaf tins and Madeira cake 🍞

Simon and I both LOVE a loaf tin for "everyday baking perfection". It's LOW-PRESSURE, low-stakes, but high rewards, and Simon gets so excited in today's episode that he may even actually use a swear word. Just sayin'. Slice it and butter it, Simon! Madeira cake, anyone?Want more food tips? Check out the 5 Minute Food Fix Instagram. RECIPE:900G loaf tinGreaseproof or baking paper175 g softened butter175 g caster sugar3 large eggs1 lemonfew drops of vanilla extract200 g self-raising flour50 g ground almondsSplash of milk if necessary (optional)METHOD:Heat oven to 170C/150C fan. Butter and line the base of a 900g loaf tin with greaseproof or baking paper.Using an electric whisk, beat together 175 g softened butter and 175 g caster sugar until light and creamy then beat in 3 large eggs one at a time.Add the grated zest of 1 lemon and a few drops of vanilla extract.Now beat in  200 g self-raising flour and 50 g ground almonds until you have a thick batter. The batter should be pretty thick, but you want it to be able to just fall of a wooden spoon (add a splash of milk if you need).   Tip the batter into the tin and smooth over the top. Bake for 55 mins to 1hr until a skewer inserted in the middle comes out clean.Remove from the oven then leave to cool for 15 mins then remove from the tin, peel away the paper and leave on a wire rack to cool completely before slicing.The loaf will keep in an airtight container for three days. See omnystudio.com/listener for privacy information. Hosted on Acast. See acast.com/privacy for more information.

There are no comments yet.

Please log in to write the first comment.