I do like a Madeira cake – eaten warm straight from the oven – it’s moist and chewy and light – and oh so homey and delicious. This recipe has a cup of ground almonds added which gives it that slightly chewy texture, and the subtle flavour comes from the addition of lemon rind. Of course I only use real butter and free-range eggs. Here is my recipe – served with earl grey tea in my grandmother’s best china. Lovely.

What you need

• 180g (6oz) plain flour
• 4 teaspoons baking powder
• 100g (3.5oz) almond meal
• 180g (60z) caster sugar (finely ground sugar)
• 180g (6oz or 1.5 sticks of) softened butter, cut into small cubes
• 3 eggs, lightly whisked
• Finely grated zest of one lemon
• A little milk (optional)

What to do

1. Cream the butter and sugar until light and creamy (3 min).
2. Add the eggs and beat until lightened (1 min).
3. Sift the flour and baking powder and zest the lemon.
4. Fold in the flour, baking powder, almond meal and lemon zest until combined (add a teaspoon or two of milk if it is too thick to get a lighter consistency – so it drops off the spoon).
5. Line a baking tin (loaf or square tin) with baking paper and spoon in the mixture, smooth it down.
6. Bake for 50 minutes to an hour at 160°C/325°F – let cool in the tin for 10 minutes before turning out and serve while still warm.

This cake is also really good to serve the next day with cream and raspberries or else keeps well frozen. Makes a great base for trifle too!