Madeira Cake – A traditional English teatime treat

madeira cake

Madeira cake is a traditional English cake, which was served with a glass of wine in olden times.  It , however,  has become a popular teatime treat across the country now a days with nostalgic resonance.

You will notice that there is no baking powder or bicarbonate  soda in this recipe. Hence, the cake doesn’t rise but gives a soft, yet firmer texture to it.  There are a lot of variations to this cake, but none can beat this simple plain cake with it’s dainty yellow colour, especially when it teams up with a steaming mug of tea.

Bake this cake in a loaf tin as it gives the cake the shape of a loaf, particularly, the slices look nice and unique in shape.

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  What you need to make this :

 Butter 220 g
Caster sugar 140 g
Self raising flour 170 g
Plain flour 3
Eggs 3g
Milk 2 tbsp
Lemon juice 2 tsp
Salt 2 pinches

Let’s make it:

Set the oven to 180 C.

Cream it

  • Beat sugar and butter together until creamy.
  • Add eggs one by one and beat after each adding.

Flour it

  • Mix both flours together and swift onto the batter holding the sieve a little above.
  • Mix with a wooden spoon, gently folding.
  • Add milk, lemon juice and salt.
  • Mix with the spoon until all come together into a smooth batter.

Pour it

  • Line up a loaf tray and pour the batter into it.
  • Give a shake and drop gently onto the kitchen top. This will let the air bubbles to escape and.

Oven it

  • Place in the oven and bake for 15-20 mins.
  • Remove from the oven, let it sit for 5 mins and remove from the tray.
  • Transfer on to a cooling rack.

Serve it

  • Slice with a long knife, dipped in hot water and wiped dry.
  • Enjoy with a steaming mug of tea.

Important : After 15-20 mins, if the top has already got a nice, golden colour, but the middle of the cake is wet and unbaked (Insert a skewer and check), cover the top  loosely with a foil paper, shut the oven door and bake for another 5 mins.  This will allow the middle to be baked and the top to remain as it is.

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