Madeira cake recipes
Our top 3 of 3 Madeira cake recipes
* For just a faint hint of lemon, use the zest of 1. For a really lemony version of a Madeira cake, use up to 4, and also add the juice of 1. Alternative flavourings: orange zest (as above), 1 - 2 tsp vanilla extract, or 1/2 - 1 tsp almond extract. Double the ingredients for a 20cm round or 18 cm square cake and bake for between an hour and a half to two hours. For a 20cm square, or a 23 - 25 cm round cake, use 1 ¼ and bake for about 2 hours. As this is a firm textured cake and will last up to 2 weeks, it is ideal for special occasions like weddings and Christenings, for those who don't like fruit cake or for the additional tier(s). You can bake and decorate it in the first week, then you have a week to eat it. I love it as it is, but if you prefer your Madeira to be more moist, you can beat in ¼ tsp glycerin per egg, before folding in the bulk of the flour. This cake can be frozen for up to a month – keep the lining paper on the bottom of the cake, wrap the whole cake in more baking paper, then foil, then in a plastic bag. Leave to defrost before removing the foil etc.
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- 175 g Unsalted butter, softened
- 175 g Caster sugar (normal or golden)
- 175 g Self raising flour
- 85 g Plain flour
- 3 Large eggs
- Zest of 1 or more Lemon(s) (optional)*
- A little extra Butter for greasing the tin
- Pre-heat the oven to 160°C fan. Grease and line the base and sides of a 16 - 18 cm round cake tin, 15 cm square tin, or a large loaf tin with baking paper. Wrap brown paper or newspaper around the outside, and secure with string (this prevents it from being too dry).
- Cream the butter and sugar until light and fluffy.
- Sift the flours together into a separate bowl.
- Beat the eggs into the creamed mixture, one at a time, following each with a tablespoon of the sifted flours (to stop the mixture from curdling).
- Sift in the remaining flour and fold in gently with a large metal spoon.
- Spoon into the prepared tin. If you want to avoid / minimise a domed top (e.g. if decorating with fondant), scoop 3/4 thickness of the middle section of the cake towards the sides, so that it is a bit like a doughnut. It will even out while baking.
- Bake for about an hour and 15 minutes (may be 5 minutes or so either side, depending on your oven, and the tin used) until the cake is golden, firm to touch and a skewer inserted into the centre comes out clean. Leave in the tin for at least an hour, then turn out onto a wire rack to cool completely.
- If not serving or decorating until the following day (or two), leave the baking paper on the cake, wrap well in foil and keep in a tin. For tips on how to cover with fondant, see my recipe for 'Flower cake'.
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- 2 cups self raising flour
- ½ cup butter
- 5 tbsp. caster sugar
- 2 medium eggs
- 2 tbsp. milk
- 1 tsp. vanilla extract
- 1 tsp. lemon rind
- ½ tsp. salt
- 1. In a large bowl using a wooden spoon, cream the butter and sugar together.
- 2. Mix the flour and salt together in a separate bowl.
- 3. Beat the eggs into the mixture, one at a time, adding a little of the flour.
- 4. Beat thoroughly.
- 5. Stir in the milk, and adding a little flour.
- 6. Add the vanilla extract and stir in the rest of the flour using a metal spoon.
- 7. Pour the mixture into a lined big tin and sprinkle the lemon rind on top.
- 8. Bake at 180 degrees for 1 hour.
- 8oz Caster sugar
- 8oz Butter
- 8oz Self Raising Flour
- 4 eggs
- 2oz ground almonds
- Cream the butter and sugar.
- Add the eggs and beat well.
- Add flour and ground almonds
- Cook at 350F for 11/4 hours