Name: Madeira cake with nut crumble
Prep time: 15 min
Cook time: 60 min
Total time: 75 min
Yield: 8
Ingredients: 200 gram butter, at room temperature, plus 40 grams extra, chilled, chopped; 2 teaspoon orange zest, finely grated; 2/3 cup caster sugar; 2 eggs, at room temperature; 3/4 cup self-raising flour; 1/2 cup plain flour, plus 1/3 cup extra; 1/4 cup milk; 2 tablespoon brown sugar; 1/4 cup walnuts, finely chopped; 1/4 cup pecans, finely chopped

Madeira cake with nut crumble

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Serves 8

Prep

15M

Cook

Total

1H 15M

Ingredients

200 gram butter, at room temperature, plus 40 grams extra, chilled, chopped

2 teaspoon orange zest, finely grated

2/3 cup caster sugar

2 eggs, at room temperature

3/4 cup self-raising flour

1/2 cup plain flour, plus 1/3 cup extra

1/4 cup milk

2 tablespoon brown sugar

1/4 cup walnuts, finely chopped

1/4 cup pecans, finely chopped

Method

1.Preheat oven to 180°C/160°C fan forced. Grease and line base and sides of a 19x9cm (base measurement) loaf pan with baking paper, extending paper at long sides for handles.

2.Using an electric mixer, beat 150 grams of the butter, zest and caster sugar in a bowl until light and creamy. Add eggs, one by one, beating lightly after each addition.

3.Stir in sifted flours; stir in milk until just combined. Spoon mixture into prepared pan; level surface. Bake for 30 minutes.

4.Meanwhile, combine extra plain flour and the brown sugar in a bowl. Rub in chilled butter to make coarse crumbs; stir in nuts. Chill crumble until required.

5.Working quickly, remove cake from oven; sprinkle top evenly with crumble mixture. Bake for 30 minutes or until a skewer inserted at centre comes out clean. Cool in pan for 10 minutes. Transfer to a wire rack to cool completely.

6.Serve sliced, with remaining butter.

If crumble starts to brown too quickly while baking, cover cake with foil.
Note

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