'The Great SA Bake Off': Motshidisi’s Blueberry & lemon Madeira loaf recipe

In the first episode of 'The Great South African Bake Off' 2016, Joburg economist Motshidisi Mokoena impressed the judges with her fruity take on a classic Madeira cake. Try her recipe

Makes: 1 loaf

Madeira loaf:

240g butter, softened

200g castor sugar

10ml (2 tsp) lemon zest

3 large eggs, room temperature

90g cake flour

5ml (1 tsp) vanilla essence

5ml (1 tsp) ground almonds

210g self-raising flour, sifted

5ml (1 tsp) lemon juice

90g fresh blueberries

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Candied citrus peel:

1 lemon

1 lime

250ml (1 cup) water

250g sugar

6 drinking straws

10ml (2 tsp) sugar

Lemon glaze:

40g Greek yogurt

125g icing sugar

10ml (2 tsp) lemon juice

Method:

1) Preheat the oven to 170°C. Grease and line a 24x13x6.5cm loaf  pan.

2) To make the cake, cream the butter and sugar in a bowl until light and fluffy. Mix in the lemon zest. Add the eggs, one at a time, adding 1 tbsp cake flour after each one. Add the vanilla and ground almonds. Fold in the remaining flour until a smooth batter has formed. Add the lemon juice and blueberries.

3) Pour the batter into the loaf pan and bake for 60 minutes or until a skewer inserted in the middle of the cake comes out clean.

4) To prepare the candied citrus peel, peel the lemons and limes. Trim the peels into a neat rectangular shape and remove the pith. Slice into thin strips. Bring the water and sugar to the boil, add peel strips and simmer for 10-15 minutes. Drain and allow to cool slightly. To shape the peel strips, wrap around the straws and allow to cool and dry. Toss them in some water, remove and toss with 2 tsp sugar.

6) To make the lemon glaze: mix the yoghurt and lemon juice together. Gradually add the icing sugar and whisk until smooth.

7) Drizzle the glaze over the cooled loaf and decorate with the candied peel.