Mary Berry’s Madeira Cake is made with self-rising flour, butter, superfine sugar, lemon zest, almond flour, and eggs. This delicious Madeira Cake recipe creates a tasty dessert that takes about 1 hour and 15 minutes to prepare and can serve up to 8 people.
This Madeira Cake Recipe Is From Fast Cakes Cookbook by Mary Berry
Mary Berry Madeira Cake Ingredients
- 2 cups (8 oz/225g) self-rising flour
- 12 tbsp (6 oz/170g) butter, softened
- ¾ cup (6 oz/175g) superfine sugar
- Finely grated zest of 1 lemon
- 2 oz (50g) almond flour
- 4 large eggs
- 3 slices candied citron peel, to garnish (optional)
How To Make Mary Berry Madeira Cake
- Preheat Oven: Preheat your oven to 350°F (175°C) or Convection 320°F (160°C). Grease a deep 7-inch (18 cm) cake tin and line the base with nonstick baking paper.
- Mix Ingredients: In a large mixing bowl, combine all the ingredients. Beat with an electric mixer until well blended and smooth.
- Bake: Pour the mixture into the prepared tin and level the top. Bake in the preheated oven for 55–60 minutes. A skewer inserted into the center should come out clean. For garnish, place 3 slices of citron peel on top of the cake after the first 30 minutes of baking (optional).
- Cool: Let the cake cool in the tin for 15 minutes. Then, turn it out onto a wire rack to cool completely.
Recipe Tips
- Use Room Temperature Butter: Make sure the butter is softened to room temperature before mixing. This helps the cake batter blend more smoothly and results in a lighter texture.
- Measure Ingredients Accurately: Use the correct measuring cups for dry and wet ingredients. Accurate measurements are crucial for achieving the right texture and flavor.
- Avoid Overmixing: Once you combine the ingredients, mix just until everything is well incorporated. Overmixing can make the cake dense and tough.
- Test for Doneness: Insert a skewer into the center of the cake to check if it’s done. If it comes out clean, the cake is ready. If not, give it a few more minutes in the oven.
- Cool the Cake Properly: Let the cake cool in the tin for 15 minutes before transferring it to a wire rack. This prevents it from breaking apart and ensures an even cooling process.
What To Serve With Madeira Cake?
This delicious Madeira Cake pairs well with fresh berries, a dusting of powdered sugar, a dollop of whipped cream, or a cup of tea. It can also be served alongside a light fruit compote, a scoop of vanilla ice cream, a sprinkle of lemon zest, or a drizzle of chocolate sauce for a tasty dessert.
How To Store Leftovers Madeira Cake?
- Refrigerate: Let the leftover Madeira Cake cool to room temperature first. Then, put it in an airtight container and store it in the fridge for up to 1 week.
- Freeze: Wrap the cooled leftover Madeira Cake tightly in plastic wrap and aluminum foil. It can be frozen for up to 3 months. Thaw at room temperature for a few hours before serving.
How To Reheat Leftovers Madeira Cake?
- In The Oven: Preheat your oven to 300°F (150°C). Place the leftover Madeira Cake on a baking sheet and heat for about 10 minutes, or until warmed through.
- In The Microwave: Place a slice of leftover Madeira Cake on a microwave-safe plate and heat on medium power for 15–20 seconds. Check to see if it’s warmed through and heat in additional 5-second intervals if needed.
Mary Berry Madeira Cake Nutrition Fact
Serving Size: 1 slice (approximately 1/8 of the cake)
- Calories: 345
- Total Fat: 19g
- Saturated Fat: 11g
- Cholesterol: 85mg
- Sodium: 150mg
- Potassium: 190mg
- Total Carbohydrate: 37g
- Dietary Fiber: 1g
- Sugars: 20g
- Protein: 4g
More Mary Berry Recipe:
- Mary Berry Butterfly Cakes
- Mary Berry Mocha Cake
- Mary Berry Victoria Sandwich
- Mary Berry Honey Cake
- Mary Berry Milk Chocolate Cake
Mary Berry Madeira Cake
Description
Mary Berry’s Madeira Cake is made with self-rising flour, butter, superfine sugar, lemon zest, almond flour, and eggs. This delicious Madeira Cake recipe creates a tasty dessert that takes about 1 hour and 15 minutes to prepare and can serve up to 8 people.
Ingredients
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) or Convection 320°F (160°C). Grease a deep 7-inch (18 cm) cake tin and line the base with nonstick baking paper.
- Mix Ingredients: In a large mixing bowl, combine all the ingredients. Beat with an electric mixer until well blended and smooth.
- Bake: Pour the mixture into the prepared tin and level the top. Bake in the preheated oven for 55–60 minutes. A skewer inserted into the center should come out clean. For garnish, place 3 slices of citron peel on top of the cake after the first 30 minutes of baking (optional).
- Cool: Let the cake cool in the tin for 15 minutes. Then, turn it out onto a wire rack to cool completely.
Notes
- Use Room Temperature Butter: Make sure the butter is softened to room temperature before mixing. This helps the cake batter blend more smoothly and results in a lighter texture.
- Measure Ingredients Accurately: Use the correct measuring cups for dry and wet ingredients. Accurate measurements are crucial for achieving the right texture and flavor.
- Avoid Overmixing: Once you combine the ingredients, mix just until everything is well incorporated. Overmixing can make the cake dense and tough.
- Test for Doneness: Insert a skewer into the center of the cake to check if it’s done. If it comes out clean, the cake is ready. If not, give it a few more minutes in the oven.
- Cool the Cake Properly: Let the cake cool in the tin for 15 minutes before transferring it to a wire rack. This prevents it from breaking apart and ensures an even cooling process.
Mary Berry Madeira Cake