📝 About This Recipe
A cornerstone of the British afternoon tea tradition, the Madeira cake is a masterclass in elegant simplicity. Named not for its ingredients, but for the fortified wine it was traditionally served alongside, this cake boasts a firm yet delicate crumb and a bright, zesty citrus fragrance. Its hallmark is a characteristic dome with a central crack, offering a nostalgic, buttery flavor that is far more sophisticated than a standard sponge.
🥗 Ingredients
The Cake Batter
- 175 g Unsalted Butter (softened at room temperature)
- 175 g Caster Sugar (superfine sugar)
- 3 Large Eggs (at room temperature, lightly beaten)
- 1 tablespoon Lemon Zest (finely grated from 1-2 unwaxed lemons)
- 1 teaspoon Vanilla Extract (high-quality Madagascar vanilla)
- 200 g Self-Raising Flour (sifted)
- 50 g Plain Flour (all-purpose flour, sifted)
- 1/2 teaspoon Baking Powder (for extra lift)
- 2-3 tablespoons Whole Milk (to adjust consistency)
- 1 pinch Fine Sea Salt
The Traditional Topping
- 2-3 strips Candied Citron or Lemon Peel (thinly sliced)
- 1 teaspoon Granulated Sugar (for a slight crunch on top)
👨🍳 Instructions
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1
Preheat your oven to 170°C (325°F/Gas Mark 3). Grease a 900g (2lb) loaf tin with butter and line the base and sides with parchment paper, leaving a slight overhang for easy removal.
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2
In a large mixing bowl or the bowl of a stand mixer, cream the softened butter and caster sugar together for at least 5 minutes. The mixture should become pale, light, and very fluffy.
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3
Gradually add the beaten eggs one at a time, beating thoroughly after each addition. If the mixture looks like it might curdle, add a tablespoon of the measured flour.
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4
Stir in the finely grated lemon zest and vanilla extract, ensuring they are evenly distributed through the creamed mixture.
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5
Sift together the self-raising flour, plain flour, baking powder, and salt into a separate bowl.
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6
Using a large metal spoon or a spatula, gently fold the dry ingredients into the wet mixture. Use a figure-eight motion to maintain the air you've beaten in.
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7
Add the milk one tablespoon at a time until you reach a 'dropping consistency'—the batter should fall reluctantly off a spoon when tapped.
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8
Spoon the batter into the prepared loaf tin and level the top with the back of a spoon.
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9
Bake in the center of the oven for 30 minutes. At this point, quickly open the oven and place the strips of candied peel on top of the cake.
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10
Continue baking for another 25-35 minutes. The cake is done when it is golden brown, has a characteristic crack down the middle, and a skewer inserted comes out clean.
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11
Remove from the oven and allow the cake to cool in the tin for 10-15 minutes before transferring to a wire rack to cool completely.
💡 Chef's Tips
Always ensure your butter and eggs are at room temperature to prevent the batter from curdling. Don't skip the addition of plain flour; it provides the 'sturdier' crumb that differentiates Madeira from a Victoria Sponge. Avoid opening the oven door during the first 25 minutes of baking to ensure the cake rises properly. If the cake is browning too quickly, loosely cover the top with a piece of foil for the final 15 minutes. This cake actually tastes better the next day once the lemon oils have permeated the crumb.
🍽️ Serving Suggestions
Serve a thick slice alongside a glass of chilled Sercial or Verdelho Madeira wine for the most authentic experience. Pair with a pot of Earl Grey tea, as the bergamot notes complement the lemon zest in the cake. Top with a dollop of clotted cream and a spoonful of lemon curd for an indulgent dessert. Lightly toast day-old slices and serve with salted butter. Serve as part of a traditional high tea spread with finger sandwiches and scones.