/assets/logos/nzwd.svg
Recipe

Blueberry madeira cake

Aug 29, 2012 2:00pm
  • 15 mins preparation
  • 40 mins cooking
  • Serves 12
    • Print
    Print

Ingredients

Blueberry madeira cake
  • 250 gram butter, chopped, at room temperature
  • 2/3 cup caster sugar, plus 1 tbsp extra
  • 1 orange, finely grated zest and juice
  • 3 eggs
  • 1 3/4 cup self-rising flour, sifted
  • 1 punnet (125g) blueberries (or 1 cup frozen)
  • icing sugar, to dust

Method

Blueberry madeira cake
  • 1
    Preheat oven to moderate, 180°C. Lightly grease and line a 20cm square cake pan with baking paper.
  • 2
    In a large bowl, using an electric mixer, beat butter and sugar together until light and fluffy. Beat in zest.
  • 3
    Add eggs, one at a time, beating well after each addition. Add a little flour if mixture begins to curdle.
  • 4
    Lightly fold in flour and orange juice. Fold berries through. Spoon into prepared pan, smoothing top. Sprinkle with extra sugar.
  • 5
    Bake 35-40 minutes, until cooked when tested with a skewer. Cool in pan 10 minutes before turning onto a wire rack to cool completely. Dust with icing sugar to serve.

Notes

This cake can be sprinkled with slivered almonds before baking, or you can add a little chopped mixed peel to the mix (about 1/4 cup). Sell cake in individual sliced portions or as a whole cake.

The Latest from Food To Love

read more from

/assets/logos/nzwd.svg