To me, there is something compulsive about the texture and buttery taste of Madeira cake; once I start, I can never stop eating it. I also serve this as a pudding, accompanied by a fresh blood orange jelly or a fruit compote.
Put the milk and saffron in a saucepan, bring to the boil and remove at once from the heat. Leave on one side to cool. Butter a deep
Sift the 2 flours together into a bowl. In another bowl, whisk the butter with the sugar and salt until pale and fluffy. Whisk the eggs in a small bowl with a fork and add to the butter and sugar mixture
Using a metal spoon again, mix the saffron milk into the cake mixture. Spoon the mixture into the prepared cake tin, smooth the top level and
© 1997 Josceline Dimbleby. All rights reserved.