Rose Prince's Baking Club: Madeira cake Make this cake in a loaf tin measuring 18cm/7in, lining it with baking paper or simply buttering it well. I bought a robust, non-stick loaf tin from Battersea's La Cuisiniere's Bakeware Studio, a temple to baking and also a place to hire celebration cake tins (la-cuisiniere.co.uk; 85a Northcote Road, London, SW11 6PJ). Serves 6-8 150g/5oz butter 150g/5oz golden caster sugar 2 eggs* Grated zest of half an orange 230g/8oz plain flour 1 tsp baking powder 3-4 tablespoons whole milk Large gratings of orange zest, for the surface of the cake To finish: caster sugar Mabel Pearman's Burford Browns, from Sainsbury, Waitrose or Morrisons or contact clarencecourt.co.uk for other stockists. Beat the butter and sugar together until pale and fluffy. Beat in the eggs separately with the finely grated orange zest. Sift the flour with the baking powder and fold in with the milk. Spoon into the cake tin, smooth the surface with a knife and scatter over the large gratings of orange zest. Bake for approximately 35 minutes or until the surface of the cake is puffed and feels springy to the touch, or a skewer inserted comes out clean. Cool the cake in the tin for five minutes, scattering a little extra caster sugar over the surface, before turning out on to a rack. I'd eat this cake as soon as possible - but it will keep for 24 hours well-wrapped in cling film before becoming dry. You can always follow tradition and eat a slice with a glass of Madeira wine, but I find a cup of tea does fine. hixbelgravia.co.uk No surprises that some readers feel they cannot belong to the Baking Club because of potential allergens such as wheat or dairy. Later columns will feature gluten-free cakes (in the meantime, the chocolate flower cakes in the Easter issue, March 31, are wheat free. But Jubi Thompson's letter about her "daughter and fairly new grandson who are genuinely allergic to dairy" offers a helpful tip for making a fruit bun base. There is no space to print her entire recipe, but substituting Oatly milk for cow's milk and lard for butter in bun recipe (see above link) is a nicely natural way to get over the problem. Next week's shopping We're making a good honest quiche, or cheese tart, as some now like to call it. Stock up on butter, eggs, milk and cream, some good smoked bacon or ham, and a cheese of your choice, preferably hard. You will need a 20in tart tin.