Madeira cakes

Apart from Christmas cake, the cake I remember my mum making most was Madeira. Both of these versions have an intriguing floral note. It goes dry easily, so don’t overcook it.

SAFFRON AND CARDAMOM

Pinch of saffron strands Scant ½ tsp cardamom seeds (from 5 fat green cardamom pods) 1 tbsp milk 175g butter 175g caster sugar 3 eggs 225g plain flour 1 tsp baking powder

1 Preheat oven to 170C/Fan 150C/ 325F. Line a 900g (2lb) loaf tin with baking parchment. Place the saffron and cardamom seeds in a pestle and mortar and crush well. Tip the crushed spices into a saucepan, add the milk and heat up just a little. Set aside and allow to infuse.

2 In a bowl, beat the butter well until soft and light, then add the sugar and beat again. Beat in the eggs, one at a time, then sift in the flour and baking powder. Add the milk and spice mixture and stir to combine.

3 Tip the mixture into the prepared loaf tin, spreading it out evenly. Bake for 50 mins or until risen and golden, and a skewer inserted into the centre comes out clean. Leave in the tin for 5 mins, then transfer to a wire rack to cool. Cut into slices to serve.

PISTACHIO AND ROSE

175g butter, softened 200g caster sugar 3 eggs 1 tsp rose water 50g pistachio nuts, chopped 225g plain flour 1 tsp baking powder 2 tbsp milk

1 Preheat oven to 170C/Fan 150C/ 325F. Line a 900g (2lb) loaf tin with baking parchment. In a bowl, beat butter until soft and light, then add the sugar and beat again. Beat in the eggs, one at a time, then mix in the rose water and chopped nuts. Sift in flour, baking powder and milk.

2 Tip the mix into prepared loaf tin, spreading out evenly. Bake for 55 mins or until a skewer inserted into the centre comes out clean. Leave in tin for 10 mins, then transfer to a wire rack. Cut into slices to serve.