Madeira Cake

Start cooking opens one step at a time with read-aloud and hands-free voice control — “next”, “repeat”, “how much salt”, “timer 10 minutes”.

1. 1Heat the ovenHeat the oven to 180C/350F/Gas 4. Grease an 18cm/7in round cake tin, line the base with greaseproof paper and grease the paper.
2. 2Cream the butter and sugar together in a mixing bowl until pale and fluffy.
3. 3WhiskBeat in the eggs, one at a time, beating the mixture well between each one and adding a tablespoon of the flour with the last egg to prevent the mixture curdling.
4. 4Sift the flour and gently fold in, with enough milk to give a mixture that falls slowly from the spoon. Fold in the lemon zest.
5. 5Spoon the mixture into the prepared tin and lightly level the top. Bake on the middle shelf of the oven for 30-40 minutes, or until golden-brown on top and a skewer inserted into the centre comes out clean.
6. 6Remove from the oven and keep to one side to cool in the tin for 10 minutes, then turn it out on to a wire rack and leave to cool completely.
7. 7ServeTo serve, decorate the cake with the candied peel.