Lemon Madeira Cake with Candied Peel

A classic Mary Berry all-in-one lemon cake topped with homemade sweet candied lemon peel strips and baked until golden.

Baking Vegetarian Dessert Lemon Cake

Estimated Nutrition

Calories

556.5

kcal / serving

4452 kcal total

Carbs

71.4g

per serving

571.2 g total

Fat

26.1g

per serving

208.5 g total

Protein

9.1g

per serving

72.8 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

200

Granulated Sugar

100

Caster Sugar

For coating the peel

175

Caster Sugar

For the cake batter

225

Self-Raising Flour

Dairy

175

Butter

Softened

piece

Eggs

Large, free-range

Fruits

piece

Lemon

Unwaxed

piece

Lemon

Finely grated zest only

NutsSeeds

Ground Almonds

Method

Cut the lemon into 8 wedges and remove flesh to leave 5mm of peel and pith.

Dissolve granulated sugar in 300ml water and simmer the peel for 35-45 minutes.

Drain peel, sprinkle with caster sugar, and dry in the oven at 110°C for 1 hour.

Preheat oven to 180°C and line a 18cm deep round cake tin.

Beat butter, sugar, flour, almonds, eggs, and zest in a bowl for 1 minute.

Bake for 35 minutes, add peel decoration, and bake for a further 20-25 minutes.