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.
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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