Madeira cake
Delight in the rich and zesty flavors of this timeless Madeira Cake recipe. Made with buttery goodness, fresh orange and lemon zest, and a blend of self-raising and all-purpose flours, this moist, tender cake is perfect for any occasion. Simple ingredients, exceptional taste – a classic favorite for all cake lovers.
- 04 May 2024
- Cook time 50 min
- Prep time 15 min
- 10 Servings
- 8 Ingredients
Madeira cake is a classic British sponge cake that is traditionally enjoyed with tea. It gets its name from the Madeira wine with which it was originally paired. This cake is known for its dense yet soft texture and rich citrus flavor, making it a delightful treat any time of the day. Whether you're baking for afternoon tea, a special occasion, or simply to satisfy a sweet tooth, this Madeira cake recipe is sure to impress. Let's dive into making this delicious cake with a perfect blend of orange and lemon zest for that extra burst of freshness.
Ingredients:
Instructions:
Preheat your oven to 350°F (175°C). Grease and line a loaf pan or a round cake tin with parchment paper.
In a large mixing bowl, cream together the softened butter and sugar until light and fluffy. This should take about 3-5 minutes using an electric mixer set to medium speed.
Add the orange zest and lemon zest to the butter-sugar mixture. Mix until well combined.
Add the eggs one at a time, beating well after each addition. Ensure the mixture is well combined and smooth.
In a separate bowl, sift together the self-raising flour and the all-purpose white wheat flour.
Gradually add the flours to the wet mixture, alternating with the milk. Begin and end with the flour. Mix just until combined, being careful not to overmix the batter.
Pour the batter into the prepared cake tin, spreading it evenly with a spatula.
Bake in the preheated oven for about 60-70 minutes or until a skewer inserted into the center of the cake comes out clean. If the top of the cake browns too quickly, cover it loosely with aluminum foil after the first 30 minutes of baking.
Remove the cake from the oven and let it cool in the tin for about 10 minutes. Then, transfer it to a wire rack to cool completely.
Once cooled, your Madeira cake is ready to be sliced and enjoyed. Serve it plain or with a light dusting of powdered sugar, if desired.
Tips:
- Ensure all ingredients are at room temperature before you start. This helps in achieving a smoother batter and better rise.
- Cream the butter and sugar together thoroughly until light and fluffy for a tender and well-aerated cake.
- Use fresh orange and lemon zest to get the most vibrant and natural citrus flavors.
- Fold the flour into the mixture gently to avoid deflating the air incorporated during creaming.
- Do not overmix the batter once the flour is added as it can result in a dense cake.
- Bake the cake in the center of the oven for even heat distribution.
- Use a skewer or toothpick to check for doneness; it should come out clean when inserted into the center of the cake.
- Allow the cake to cool completely on a wire rack before slicing to ensure it holds its shape and texture.
There you have it, a delightful Madeira cake that is flavorful, moist, and delicious. With its rich texture and citrusy zing, this cake makes the perfect companion to a cup of tea or coffee. The simplicity and elegance of this cake make it suitable for any occasion, whether it's an everyday treat or a festive gathering. Enjoy baking and savor every bite of your homemade Madeira cake!
| Nutrition Facts | |
|---|---|
| Serving Size | 100 grams |
| Energy | |
| Calories 360kcal | 14% |
| Protein | |
| Protein 5g | 4% |
| Carbohydrates | |
| Carbohydrates 40g | 11% |
| Fiber 0.73g | 2% |
| Sugar 20g | 21% |
| Fat | |
| Fat 20g | 24% |
| Saturated 11g | 35% |
| Cholesterol 110mg | - |
| Vitamins | |
| Vitamin A 200ug | 22% |
| Choline 60mg | 11% |
| Vitamin B1 0.09mg | 8% |
| Vitamin B2 0.08mg | 6% |
| Vitamin B3 0.40mg | 3% |
| Vitamin B6 0.02mg | 1% |
| Vitamin B9 18ug | 4% |
| Vitamin B12 0.23ug | 9% |
| Vitamin C 0.00mg | 0% |
| Vitamin E 0.17mg | 1% |
| Vitamin K 1.67ug | 1% |
| Minerals | |
| Calcium, Ca 33mg | 3% |
| Copper, Cu 0.05mg | 0% |
| Iron, Fe 0.56mg | 5% |
| Magnesium, Mg 12mg | 3% |
| Phosphorus, P 80mg | 6% |
| Potassium, K 80mg | 2% |
| Selenium, Se 10ug | 18% |
| Sodium, Na 27mg | 2% |
| Zinc, Zn 0.54mg | 5% |
| Water | |
| Water 27g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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