Madeira Cake
Madeira Cake is a classic British dessert that holds a distinguished place in traditional cooking. Celebrated for its wholesome ingredients and time-honored preparation, this dish brings authentic regional character to the home kitchen.
Carefully baked or prepared featuring Butter, Caster Sugar, Eggs, Self-raising Flour, Milk, Lemon and Mixed Peel, the components balance delicate sweetness and satisfying texture.
Enjoy warm or chilled alongside fresh vanilla custard, whipped cream, or a freshly brewed cup of coffee or tea for a comforting finish to your meal.
If you enjoy authentic British cooking, be sure to also explore our recipe for Apple & Blackberry Crumble.
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Ingredients
- Butter175g
- Caster Sugar175g
- Eggs3
- Self-raising Flour250g
- Milk3 tbs
- LemonZest of 1
- Mixed PeelTo Glaze
Step-by-Step Instructions
10 stepsInteractive Cook Mode: Click any step or circle to check it off as you cook.
Pre-heat the oven to 180C/350F/Gas 4.
Grease an 18cm/7in round cake tin, line the base with greaseproof paper and grease the paper.
Cream the butter and sugar together in a bowl until pale and fluffy.
Beat in the eggs, one at a time, beating the mixture well between each one and adding a tablespoon of the flour with the last egg to prevent the mixture curdling.
Sift the flour and gently fold in, with enough milk to give a mixture that falls slowly from the spoon.
Fold in the lemon zest.
Spoon the mixture into the prepared tin and lightly level the top.
Bake on the middle shelf of the oven for 30-40 minutes, or until golden-brown on top and a skewer inserted into the centre comes out clean.
Remove from the oven and set aside to cool in the tin for 10 minutes, then turn it out on to a wire rack and leave to cool completely.
To serve, decorate the cake with the candied peel.
👨🍳 Chef's Culinary Notes
Cultural Heritage
Madeira Cake reflects the timeless heritage of traditional British home cooking, satisfying, traditional, and highlighting slow-simmered savory gravies. Prepared for generations for family gatherings and celebrations, it represents the heart of regional culinary identity.
Dietary Substitutions
To substitute whole eggs in baking, unsweetened applesauce, mashed banana, or a commercial egg replacer can work smoothly depending on whether the recipe is sweet or savory.
Chef Technique Tips
Resist the urge to open the oven door during the first two-thirds of the baking cycle. Opening the door vents trapped heat and steam, which can cause delicate baked goods to deflate or lose their rise.
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