For the recipe Celebration Lemon Madeira Cake
|225 g||Butter (8 oz) softened|
|225 g||Caster Sugar (8 oz)|
|7.5 ml||Dr. Oetker Sicilian Lemon Extract (1 ½ tsp)|
|300 g||Plain Flour (10 oz)|
|1||Dr. Oetker Baking Powder Sachet (1 tsp)|
|115 g||Unsalted Butter (4 oz) softened|
|200 g||Icing Sugar (7 oz) plus extra for dusting|
|150 g||Lemon Curd (5 oz)|
|400 g||Dr. Oetker Ready Rolled Marzipan|
|450 g||Dr. Oetker Ready Rolled White Soft Fondant Icing|
Preheat the oven to 180°C (160°C Fan, Gas Mark 4). Grease and double line a deep 20cm (8 inch) round cake tin. Put the butter and sugar in a mixing bowl and beat together until light and creamy. Beat in the eggs and the Lemon Extract.
Sieve the flour and Baking Powder on top. Using a large metal spoon, fold the dry ingredients into the creamy mixture until well blended.
Spoon the mixture into the prepared tin, smooth the top and bake in the oven for about 1 hour, until golden and risen and a skewer inserted into the centre comes out clean. Cool for 10 minutes then turn on to a wire rack to cool.
To decorate, put the butter in a bowl and gradually sieve and mix the icing sugar into the butter to make a smooth, creamy icing.
Slice the cake in half and put the top half upside down onto a board lined with parchment, so that it is flat. Spread thickly with the butter icing and then spread over 3 tbsp lemon curd. Sandwich together with the other cake half, cut side down so that the cake bottom is now the top of the cake.
Brush the top and sides of the cake with the remaining lemon curd. Follow the instructions on the pack to unroll the Ready Rolled Marzipan and cover the cake as directed. Smooth the marzipan over the cake using the palm of your hand, making sure that the cake is completely covered. Trim away the excess marzipan and neaten the edge.
Follow the instructions on the pack to unroll the Regal-Ice Ready Rolled Icing and cover the cake as directed. Smooth the Regal-Ice over the cake using the palm of your hand, making sure that the cake is completely covered.
Trim away the excess Regal-Ice, reserving the trimmings, and neaten the edge. Transfer the cake to a serving plate. To achieve an extra smooth finish, dust your hand with a little icing sugar and gently rub the cake all over with the palm of your hand to buff the surface.
Lightly dust the work surface with a little icing sugar and roll out the trimmings. Cut out daisy shapes using assorted sized cutters, re-rolling as necessary. Brush the top of the cake lightly with a little water to secure the daisies in place.
For a finishing touch, secure a length of ribbon round the base of the cake. Your cake is now ready to serve and enjoy!
For a classic Madeira cake, replace the Lemon Extract with the same amount of Dr. Oetker Madagascan Vanilla Extract, and replace the lemon curd with your favourite jam, or alternatively, keep the cake whole before you cover it with Ready Rolled Marzipan and Regal-Ice.
|Per Serving||Per 100 g / ml|