Madeira cake is known as a traditional English cake, which was served with a glass of wine in the olden times. It, however, has become a popular teatime treat across the country nowadays with nostalgic resonance. Daintily sliced pieces served with a steaming cup of tea could be the ultimate joy at the afternoon teatime.
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 its pale 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.
|Caster sugar||140 g|
|Self-raising flour||170 g|
|Lemon juice||2 tsp|
Let’s make it:
Set the oven to 180 C.
Cream the batter
- Beat sugar and butter together until creamy
- Add eggs one by one and beat after each adding
- 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 into the tray
- 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
Place in the Oven
- 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
- 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 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.