Let’s bake a pleasant Loaf Tin Madeira Cake! This basic British deal with is a staple for any afternoon tea and is less complicated to make than you would possibly suppose. It has a lightweight but dense texture, hinting of citrus from the added lemon zest.
This straightforward madeira cake recipe is ideal to make for these cosy catch-ups with associates or to indulge your self on a lazy afternoon. It is usually identified to be served with a cup of tea at breakfast. So put in your apron, and let’s get baking!
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Learn how to Make a Madeira Cake
This video slideshow will information you thru each step, making this nice recipe for madeira loaf so simple as potential.
Proceed studying beneath for all of the substances, tools and directions.
Or bounce straight to the printable recipe card
Substances
Let’s begin with the substances wanted to create this madeira cake recipe.
Sugar
Caster sugar is used to sweeten the cake. Its advantageous grains permit it to dissolve shortly throughout mixing, guaranteeing the sweetness is evenly distributed all through the cake.
Granulated sugar is an effective substitute if you do not have caster sugar. Creaming the butter and sugar collectively will take a bit of longer.
Butter
Butter provides richness and moisture to the cake. It additionally aids in browning the cake’s crust, giving it that pleasant golden crust.
I all the time use unsalted butter for baking desserts, then add salt to style. Salted butter salt content material differs between manufacturers, so tougher to manage the quantity of salt added.
Self-raising flour
Self-raising flour is important for giving your Madeira cake its signature gentle and fluffy texture. It comprises a elevating agent which causes the dough to rise, creating a beautiful, ethereal crumb.
Substitute – Plain Flour
If you cannot discover self-raising flour, substitute it with plain flour and blend in baking powder to make self-raising flour. You must add one flat teaspoon for every 100g of plain flour and a tiny pinch of salt. So add 2 ½ flat teaspoons of baking powder to this loaf tin Madeira cake recipe.
Eggs
Eggs bind the substances collectively and contribute to the cake’s construction. Now we have used medium eggs on this recipe.
Lemon
The standard Madeira cake will include simply lemon zest. We additionally like so as to add lemon juice, which provides much more of a citrus notice to the sponge cake.
You could possibly use one or the opposite. Or you possibly can use a lemon extract as an alternative. If you do not have lemons, lime or orange zest/juice is a wonderful substitute, providing a barely totally different however equally pleasant citrus tang for a great madeira cake.
Salt
Salt enhances the flavours within the cake and balances out the sweetness from the sugar. Only a pinch will do.
Vanilla Extract
Vanilla extract is elective so as to add a refined heat and fragrant flavour to the cake. You need to use vanilla essence if you do not have vanilla extract, however the style will not be as robust.
Gear
You may want a number of important items of apparatus for this pleasant Loaf Tin Madeira Cake.
Begin with a loaf tin, ideally measuring 21x11cm (900 gram / 2lb loaf tin), giving your cake the proper form. A sieve for the flour and a silicone spatula or spoon for folding the cake batter.
An electrical cake mixer or a hand whisk will likely be useful to combine the substances completely, and you will want a big mixing bowl to carry every part.
Measuring scales and spoons are vital for getting the precise proportions of substances, whereas parchment paper (baking paper), will preserve your cake from sticking to the cake tin.
Directions
Let’s undergo how one can bake this Madeira Loaf Cake collectively! Our recipe is easy, scrumptious, and excellent for any event.
Bounce to the recipe card for printable recommendation.
Preparation
Begin by bringing 175 grams of butter and 4 eggs to room temperature. Minimize the butter into cubes, measure your different substances.
Whereas your substances come to room temperature, preheat your oven to 170℃ (fan setting), 190℃, 375℉, or Fuel Mark 5.
Sieve
It’s best to sieve the 250 grams of self-raising flour to take away any lumps and add a pinch of salt to the flour.
Zest
Now, wash and dry one complete lemon. Zest the pores and skin with a advantageous grater, avoiding the bitter white pith. If you wish to add extra of a lemon flavour, lower the lemon in half and squeeze out the juice, too.
Loaf Tin
Subsequent, put together your loaf tin. Place the cake tin on prime of a sheet of parchment paper and lower away the 4 corners touching the bottom.
Don’t fret an excessive amount of if the baking paper is not staying put within the tin. You possibly can safe the paper contained in the loaf tin with a dab of butter or wait till the cake batter will get added to weigh it down.
Creaming
Add 175 grams of cubed butter and 175 grams of caster sugar in your mixer bowl. Combine on medium velocity utilizing the flat beater attachment till nicely mixed and clean.
Mixing
Cut back the stand mixer velocity to sluggish. Add 4 eggs, one after the other, adopted by a big spoonful of the beforehand measured and sieved self-raising flour after every egg. This step prevents curdling.
Folding
As soon as all of the eggs are included, take away the mixer bowl.
Add one teaspoon of vanilla extract, your lemon zest, and lemon juice utilizing a spatula or spoon to fold it in.
Then, gently fold within the remaining flour till simply mixed. Bear in mind to not overmix!
Gently switch the cake batter to the ready tin.
Cooking Time and Temperature
Pour your cake batter into the ready loaf tin and slide it into your preheated oven (170℃ , 190℃, 375℉, or Fuel Mark 5). Bake for about 40-50 minutes, maintaining a tally of the highest.
Cowl it with a sheet of parchment paper if it is browning too shortly in the direction of the final quarter-hour.
Verify Cooked
To examine in case your cake is prepared, insert a skewer into the center. If it comes out clear, your cake is completely baked!
Cooling
Let your cake relaxation within the tin on a wire rack for about 10 minutes. It is too scorching and smooth to deal with instantly after baking.
After this cooling interval, gently elevate the cake out of the tin utilizing the sides of the parchment paper. Peel off the paper and let the madeira cake cool utterly on the wire rack.
Serving Options
As soon as totally cooled, slice up your madeira loaf cake and serve! It pairs completely with a cup of tea and good firm.
Take pleasure in your selfmade loaf tin Madeira Cake.
Whereas your madeira cake is pleasant by itself, you possibly can additionally gown it up for a extra indulgent deal with. One in every of our favorite methods is to drizzle it with our delicious Salted Caramel Sauce.
📖 Step by Step Recipe
Madeira Cake – Loaf Tin Recipe
Gear
Loaf Tin 21 x 11 cm (900g / 2lb)
Substances
- 175 grams Caster Sugar
- 175 grams Butter carry to room temperature
- 4 Eggs
- 250 grams Self-Elevating Flour
- pinch of Salt
- 1 teaspoon Vanilla Extract
- 1 Lemon
Directions
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Take away butter and eggs from the fridge to carry to room temperature. Minimize 175 grams Butter into cubes. Measure out the opposite substances.
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Preheat the oven to 170℃ fan/190℃/375℉/Fuel Mark 5.Put together the loaf tin by inserting a strip of parchment paper down. Place tin on prime and lower away the 4 corners which might be touching the bottom of the tin.
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Add a dap of butter to the loaf tin to assist maintain the paper to the tin. As soon as the cake combination is added it helps too.
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Wash and dry 1 Lemon now zest the outer layer utilizing a zester or advantageous grater, avoiding the bitter white pith. After zesting, lower the lemon in half to squeeze out the juice (including lemon juice is elective).
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Sieve 250 grams Self-Elevating Flour right into a bowl to take away any lumps, stir in a pinch of Salt with the flour. Put aside so as to add to the cake combination later.
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Minimize the 175 grams Butter into cubes and add to 175 grams Caster Sugar into the cake mixer bowl.
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Combine utilizing a flat beater attachment on medium velocity, till creamed collectively. The important thing right here is persistence; do not cease mixing collectively till nicely mixed and clean.
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Decrease the velocity on the mixer to sluggish, add the 4 Eggs ONE at a time.
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After every egg add a big spoonful of flour (from the flour you sieved and measured earlier). This stops the combination from curdling. As soon as all of the eggs have been added take away the bowl from the mixer.
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Use a spatula or spoon to fold within the vanilla extract, lemon zest and lemon juice
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Add the remaining flour to the combination.
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Gently fold utilizing a spoon.
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Till the flour has simply mixed. Don’t over-mix.
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Switch the combination into the ready lined loaf tin.
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Bake within the oven (preheated to 170℃ fan/190℃/375℉/Fuel Mark 5) for 40-50 minutes.
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Keep watch over the highest if browning an excessive amount of on prime in the direction of the final quarter-hour, add a sheet of parchment paper on prime.
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Verify the cake is cooked by inserting a skewer into the center. It’s cooked if it comes out clear. Permit the cake to relaxation at room temperature within the tin on a wire rack for about 10 minutes. It’s too scorching and smooth to take away at this level.
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After 10 minutes, gently elevate it out from the cake tin utilizing the sides of the parchment paper. Then, rigorously peel off the paper and let the cake proceed to chill on a wire rack.
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As soon as cooled, slice and serve!
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Good with a cup of tea!
Diet
Energy: 313kcalCarbohydrates: 37gProtein: 5gFats: 16gSaturated Fats: 10gPolyunsaturated Fats: 1gMonounsaturated Fats: 4gTrans Fats: 1gLdl cholesterol: 103mgSodium: 138mgPotassium: 69mgFiber: 1gSugar: 18gVitamin A: 535IUVitamin C: 6mgCalcium: 21mgIron: 1mg
Storage Recommendation
Retailer madeira cake in an hermetic container at room temperature for as much as 3 days.
Alternatively, you’ll be able to freeze it for as much as 3 months. Ensure to wrap it tightly in cling movie and foil earlier than freezing.
Permit the cake to thaw utterly earlier than unwrapping and serving for finest outcomes.
Historical past of Madeira Cake
“Madeira Cake” is 2 distinct desserts in British and Portuguese culinary traditions. The British Madeira cake, as posted on this weblog publish, is a lemon zest-flavoured, dense however gentle texture sponge cake named after madeira wine, a fortified Portuguese wine in style in nineteenth century England and sometimes served with the cake throughout afternoon tea.
It’s now extra generally served with a cup of tea in England.
Conversely, the Portuguese Madeira cake is a wealthy fruitcake with an excellent denser texture. Made with Madeira sugar cane honey, floor almonds, and crystallised fruits from Portugal’s Madeira Islands, sometimes loved round Christmas. Though they share a reputation, these desserts differ considerably in style, texture, and substances, every reflecting their distinctive culinary heritage.
Madeira Cake Variations
Mastered the fundamental historically flavoured madeira cake? You possibly can grow to be a home goddess and experiment with different varieties.
Lemon Glaze
For an additional citrus kick, make a easy lemon glaze to drizzle excessive of your madeira cake.
Combine collectively icing sugar with a small quantity of lemon juice till you obtain a clean, runny consistency. Drizzle over the cooled cake earlier than slicing.
Cherry Madeira Cake
To remodel your basic Madeira Cake into a pleasant Cherry Madeira Cake, take into account incorporating chopped glacé cherries into your recipe. Fold these into the cake batter together with the ultimate portion of flour. Good for individuals who take pleasure in a fruity twist to their desserts!
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