Mary Berry Madeira Cake

I’ll be honest—the first time I made Mary Berry’s Madeira Cake, I expected something delicate and elegant. Instead, I got a weirdly domed sponge with a crack across the top like it had split its trousers. I was gutted.

Turns out? That crack is exactly what you want. Madeira cake is supposed to dome slightly and form a proud little crevasse on top—that’s how you know it’s done right. Who knew?

This recipe completely won me over on the second try. It’s sturdy but tender, not overly sweet, and that bit of lemon zest brings just the right freshness. I’ll show you what I did differently, how I got the crumb just right, and why that almond flour is the quiet hero of the whole thing.

What Makes This Recipe Special

That little hit of almond flour makes all the difference. Most Madeira cakes can lean a bit dry and bland, but the ground almonds hold moisture like magic.

And while other recipes cream butter and sugar first, Mary goes full “bung it all in a bowl” method here. I was sceptical, but it actually works beautifully if (and this is a big if) your butter is truly room temp—not fridge-cold cheating.

The final trick? Letting it rest in the tin before turning out. It firms up just enough to stop it from collapsing.

INGREDIENTS + WHY THEY MATTER

• Self-Rising Flour (225g) – Gives it that signature rise. I tried plain flour plus baking powder once… meh. Not the same.
• Butter (170g, softened) – Must be soft, or you’ll get lumps and tears in your batter. I leave mine out overnight.
• Superfine Sugar (175g) – Dissolves faster and gives a smoother texture. Regular granulated didn’t blend as well.
• Lemon Zest (from 1 lemon) – Lifts the whole cake. Don’t skip this.
• Almond Flour (50g) – Adds moisture and richness. I’ve tried without—don’t recommend it.
• Eggs (4 large) – Room temp helps the batter stay silky and not curdle.
• Candied Citron Peel (optional) – Traditional, but I’ll be honest, I rarely bother. Looks lovely though.

Ingredient Swaps That Hold Up

• No Self-Rising Flour? Use 225g plain flour + 2 tsp baking powder + pinch of salt. Works fine in a pinch.
• No Almond Flour? I tested with ground hazelnuts—gave it a nutty edge, but changed the whole vibe. Use only if you’re after something different.
• Gluten-Free? I tried it with Doves Farm GF Self-Raising. Texture was slightly crumblier, but not bad at all.

Egg-free… I haven’t cracked that one yet. Every version I’ve tried came out dense and sad. Still working on it.

MISTAKES I’VE MADE (AND HOW TO AVOID THEM)

What Went Wrong	Why It Happens	How to Fix It
Dense, stodgy crumb	Cold butter or under-mixed batter	Use soft butter and beat well
Greasy base	Tin not lined properly	Line with baking paper, not just grease
Overbrowned top	Oven too hot or rack too high	Bake on middle shelf, not upper

HOW TO MAKE MARY BERRY’S MADEIRA CAKE

1. Prep the tin: Grease a deep 7-inch tin and line the base with baking paper.
2. Preheat the oven: 175°C (350°F) regular / 160°C (320°F) fan.
3. Mix everything: Toss all ingredients into a bowl. Beat with an electric mixer for about a minute until smooth and creamy.
4. Into the tin: Spoon into the tin and level the top.
5. Bake: 55–60 mins. Add candied peel after 30 minutes if using. Check with a skewer—it should come out clean.
6. Cool down: Leave in the tin for 15 mins, then turn out onto a wire rack to cool fully.

TIPS FROM MY KITCHEN

• I weigh the eggs (yes, really). Four large should be around 240g in total—helps keep the texture consistent.
• I always put a foil collar around the tin halfway through baking if it’s browning too fast.
• Want extra lemon zing? Add ½ tsp lemon extract to the batter.

STORAGE + SERVING

• Keeps: 5–6 days in an airtight tin. Stays lovely and moist thanks to the almonds.
• Freeze: Wrap slices in clingfilm and freeze for up to 3 months. Defrost at room temp—holds up brilliantly.
• Serve with: A cuppa, obviously. Or berries and Greek yoghurt if you’re feeling posh.

FAQs – Real Query Answers

Q: Why is it called Madeira Cake?
A: Not because it’s from Madeira! It was traditionally served with Madeira wine in the 1800s—very Bridgerton vibes.

Q: Can I make this in a loaf tin?
A: Yes! Use a 2lb loaf tin, and bake about 5–10 mins longer. Check early though—mine was done at 65 mins.

Q: My cake cracked—is that bad?
A: Nope, that’s the look. Madeira cakes should split a bit on top. It’s part of their charm.

Q: Can I add fruit to this?
A: You can, but coat it in flour first or it’ll sink. I’ve done it with glacé cherries—tastes like a throwback to 90s teatime.

Try More Recipes:

• Mary Berry Date And Walnut Cake
• Mary Berry Marble Cake
• Mary Berry Rock Cakes Recipe
• Mary Berry Old Fashioned Seed Cake Recipe