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Madeira Cake

This simple and light cake gets its name from the Portuguese wine that was traditionally served with it. This recipe uses ground almonds for extra richness and fresh lemon zest instead of the usual candied lemon peel.
Makes a 20cm/8 inch round cake or you can make it in a 900g/2lb loaf tin

175g unsalted butter, softened
175g caster sugar
granted zest and juice of 1 large lemon
3 eggs, beaten
115g self-raising flour
50g ground almonds

Butter a 20cm/8 inch cake tin or 900g/2 lb loaf tin and line the bottom with greaseproof paper. Preheat the oven to 170C.

Cream the butter and sugar together until light and fluffy then whisk in the beaten eggs a little at a time, adding a teaspoon of flour after each addition.

Using a large metal basting spoon, fold in the lemon zest and juice, the remaining flour and ground almonds. Spoon into the prepared tin and bake for 35 minutes. Cool in the tin for 15 minutes before turning out onto a wire rack to finish cooling.

Dust with icing sugar just before serving and cut into thin wedges.

Vanilla, Cinnamon and Pecan Cake

This moist cake uses soured cream to give it a rich texture and contrasts beautifully with the toasted pecans. You can substitute walnuts if you prefer.
Makes a 20cm/8 inch round cake

100g pecans
50g dark brown sugar
1 tsp cinnamon
150g butter, softened
150g caster sugar
1 large egg, at room temperature and beaten
200g self-raising flour
200ml soured cream
1 1/2 tsp vanilla extract

Preheat the oven to 170C/325F/gas mark 3. Grease the sides and line the bottom of a 20cm/ 8 inch springform or loose-bottomed cake tin with greaseproof paper.

Chop the pecans and mix with the brown sugar and cinnamon.

In a large bowl, whisk together the softened butter and caster sugar until pale and fluffy. Slowly whisk in the eggs. Fold in the flour, soured cream and vanilla.

Spoon half of the cake batter into the tin, then sprinkle over half of the pecan and sugar mixture. Spoon in the rest of the batter and spread gently with a knife to cover the filling. Sprinkle the remaining pecan mixture on top. Bake for 55minutes to 1 hour or until a skewer inserted in the middle comes out clean. Leave to cool in the tin for 15 minutes before carefully turning out to finish cooling on a wire rack, keeping the cake right-side up.