Cherry Madeira Cake Slices

Preparation time: 10  minutes; Baking time: 30-45 minutes; Makes: 11 x 7 x 1.5 ( 28 x 18 x 4cm)

Ingredients

• 250g (9oz, 2 cups) all-purpose flour
• 2 teaspoons baking powder
• 175g (6oz, ¾ cup, 11½ tablespoons) butter, at room temperature
• 175g (6oz, 1 cup minus 1 tablespoons) fine sugar
• 2 small  lime, zest (rind) or 1 lemon, zest (rind)
• 3 eggs
• 30-45ml (2-3 tablespoons) milk or buttermilk
• 1½-2 cups sliced cherries

Instructions

• Pre-heat the oven to 350°F (180°C, Gas 4) ten minutes before baking. Grease and line the base of an 11 x 7 x 1.5 ( 28 x 18 x 4cm) cake tin (pan) with overhanging parchment (greaseproof paper). Sift the flour and baking powder. Set aside.
• Beat the butter, sugar and lime or lemon zest in a bowl until light and fluffy. Beat in the eggs, one at a time, beating well after each addition. Add a tablespoon of the flour with the last egg to prevent the mixture curdling.
• Gently fold in the sifted flour in two batches. Add 2-3 tablespoons milk (buttermilk) to give a batter that falls slowly from the spoon, then fold in the cherries.
• Spoon the batter into the prepared tin and level the top. Bake on the middle shelf for 30-35 minutes, or until golden-brown o and a skewer inserted into the centre comes out clean.
• Remove from the oven, set aside to cool in the tin for 10 minutes, then transfer on to a wire rack to cool. Cut the cake into slices.
• For cup measures: spoon the flour into the cup, heaping it up over the top, then slide a knife across the top to level off the extra. Be careful not to shake or tap the cup to settle down the flour or you will have more than you need. I use a 240ml American cup.

Points to Note:

1. Please note that oven temperatures are given as a guideline only. You may need to add or reduce the suggested temperature depending on your oven. I baked the cake at 350ºF (180ºC) for 30 minutes. 

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