Mary Berry Madeira Cake Recipe

This traditional Madeira Cake is a teatime staple as well as being incredibly sturdy! Creaming the butter and sugar thoroughly makes the crumb go dense and close-textured, which along with the ground almonds adds a moist, nutty richness to this cake that is so perfect for dunking in Madeira wine or tea.

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Mary Berry Madeira Cake Recipe Ingredients

• The Cake Batter:
  • 175g (6 oz) butter, softened
  • 175g (6 oz) caster sugar
  • 3 large eggs
  • 225g (8 oz) self-raising flour
  • 50g (2 oz) ground almonds
  • Finely grated zest of 1 lemon
• The Decoration:
  • 2–3 slices of candied citron peel (or lemon peel)

How To Make Mary Berry Madeira Cake Recipe

1. Prep the tin: Preheat the oven to 160°C (140°C fan/325°F/Gas 3). Grease a deep 15cm (6 inch) or 18cm (7 inch) round cake tin and line the base and sides with baking parchment.
2. Cream the butter: In a large bowl, beat the softened butter and caster sugar together until pale, light, and fluffy. This takes about 3-5 minutes with an electric mixer.
3. Add the eggs: Beat in the eggs one at a time, adding a tablespoon of the flour with each egg to prevent the mixture from curdling.
4. Fold the dry: Sift the remaining flour into the bowl. Add the ground almonds and the grated lemon zest. Fold everything together gently using a large metal spoon until just combined and smooth.
5. Bake: Spoon the mixture into the prepared tin and level the surface with the back of the spoon. Bake in the preheated oven for about 30 minutes.
6. Decorate: Remove the cake from the oven quickly. Carefully place the slices of candied peel on top of the cake. (Adding them now prevents them from sinking!).
7. Finish baking: Return the cake to the oven and bake for another 45–60 minutes, or until the cake is golden brown, well-risen, and a skewer inserted into the center comes out clean.
8. Cool: Leave the cake to cool in the tin for 10 minutes, then turn out onto a wire rack to cool completely.

Recipe Tips!

• The Almond Secret: Ground almonds are essential in a Madeira cake. They provide the density and moisture that distinguishes it from a regular sponge cake, allowing it to keep fresh for much longer.
• Peel Timing: Don’t put the candied peel on at the start! It is heavy and will sink to the bottom of the batter as it rises. Adding it after 30 minutes ensures it sits proudly on top of the domed crust.
• Low and Slow: This cake needs a lower oven temperature than a Victoria sponge (160°C vs 180°C). This allows the dense batter to cook through to the middle without the outside burning.
• Storage King: Unlike sponges which stale in a day, Madeira cake actually improves after 24 hours and keeps well for a week, making it the perfect cake to fill the tin on a Sunday for the week ahead.

What To Serve With Mary Berry Madeira Cake Recipe?

This Mary Berry Madeira Cake Recipe is a robust slice that was originally designed to be eaten with a glass of Madeira wine! Today, a strong cup of English Breakfast Tea is the perfect partner. For a dessert option, serve a slice with a compote of Rhubarb or Gooseberries and a dollop of custard! It is also firm enough to be used as the base for a Trifle, soaking up sherry without dissolving into mush.

How To Store Mary Berry Madeira Cake Recipe

• Room Temp: Wrap the cake in baking parchment and foil, or store in an airtight tin. It keeps perfectly for up to 1 week.
• Refrigerate: There is no need to refrigerate this cake; cold air will dry out the crumb.
• Freeze: This cake freezes exceptionally well. Wrap the whole cake or individual slices in double layers of foil. Freeze for up to 3 months. Thaw at room temperature.

Mary Berry Madeira Cake Recipe Nutrition Facts

• Calories: 350 kcal
• Fat: 20g
• Carbohydrates: 38g
• Protein: 6g

Nutrition information is estimated per slice (based on 8 servings).

FAQs

Try More Recipes:

• Mary Berry Orange And Almond Cake Recipe
• Mary Berry Honey Cake Recipe
• Mary Berry Baileys Cake Recipe