Madeira cake recipe
The original Madeira cake recipe dates back to the 18th or 19th century but the one we're bringing you has a modern twist or two. You'll need 20 minutes of preparation time, an hour of cooking time and very little baking experience so there's no need to summon up the inner Mary Berry.
Madeira cake loaf ingredients
You'll need 175g of butter (softened, plus extra for greasing), 175g of golden caster sugar, 3 large eggs, grated zest of 1 lemon, a few drops of vanilla extract, 200g of self-raising flour and 50g of ground almonds.
This Madeira cake recipe is pretty easy to bake. Heat the oven to 170 degrees (150 degrees for fan ovens). Butter the base of a 900g loaf tin and line with greaseproof paper. Beat the butter and sugar until you get a light and creamy mixture. Then add the eggs. Add the vanilla and lemon zest. Beat the almonds and the flour into your mix. If you feel it's too thick, add some milk.
Now tip the batter into your tin. Now bake it for 55 minutes to an hour. You'll know when it's done if you can insert a skewer inserted in the middle and it comes out clean.
Remove it from the oven and then leave it to cool for 15 minutes. After 15 minutes are up, remove it from the tin and then remove the paper. Leave it on a wire rack to cool completely. When it's completely cooled, slice it into generous portions. It will remain fresh for three days if you keep it in an air tight container.
Cake or loaf
The Madeira cake recipe we've just run through will leave you with a lovely loaf to slice, but you can just as easily make this into a 17 inch cake. Everything remains the same, but you'll need to lower the cooking time to 45 to 50 minutes. When baked the cake will cut into 6 to 8 slices.