1 tipQuick Cinnamon Madeira Cake
Method
To make the cake
- 1Preheat the oven on Combi Mode to 170°C with 75% Continuous Steam.
- 2Generously grease a 25cm skillet, cake tin or ovenproof bowl (approximately 5cm deep) with butter. Lightly dust with flour, rotating to coat the surface evenly, then tap out any excess.
- 3Place the softened butter, caster sugar, ground cinnamon, lemon zest and vanilla bean paste into the bowl of a stand mixer fitted with the paddle attachment. Beat on medium-high speed for 2–3 minutes, or until pale, light and fluffy.
- 4Add the eggs one at a time, beating well after each addition and scraping down the sides of the bowl as required.
- 5Sift together the self-raising flour and plain flour. Add to the butter mixture and mix on low speed until just combined. Do not overmix.
- 6Spoon the batter into the prepared baking dish and smooth the surface with a spatula.
- 7Bake for 18–20 minutes, or until the cake is golden and a skewer inserted into the centre comes out clean.
- 8Meanwhile, combine the caster sugar and ground cinnamon in a small bowl.
- 9Remove the cake from the oven and immediately dust the cinnamon sugar evenly over the warm cake. Allow to cool slightly before serving.
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Ingredients
For the cake
240 g unsalted butter, softened (plus 20g extra for greasing)
130 g caster sugar
2 tsp ground cinnamon
Finely grated zest of 2 lemons
1 tsp vanilla bean paste
3 large eggs
210 g self-raising flour
90 g plain flour, plus extra for dusting
To serve
2 tbsp caster sugar
1 tsp ground cinnamon
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No Combi Steam Oven? Bake the cake in a conventional fan-forced oven at 160°C (or 180°C conventional) for 20–25 minutes, or until golden and a skewer inserted into the centre comes out clean. The cake will still be beautifully buttery and light, although the crumb may be slightly less moist than when baked with steam.
No Combi Steam Oven? Bake the cake in a conventional fan-forced oven at 160°C (or 180°C conventional) for 20–25 minutes, or until golden and a skewer inserted into the centre comes out clean. The cake will still be beautifully buttery and light, although the crumb may be slightly less moist than when baked with steam.
