James Martin Madeira Cake

This easy Madeira Cake from James Martin is a simple, light, and fluffy dessert that’s perfect for any occasion. With just a few ingredients like butter, eggs, and lemon zest, you can whip up this delicious treat in no time. It’s moist, flavorful, and topped with candied peel for a delightful finish.

Ingredients Needed

• 175g/6oz butter, at room temperature
• 175g/6oz caster sugar
• 3 free-range eggs
• 250g/9oz self-raising flour
• 2-3 tbsp milk
• 1 lemon, zest only
• 1-2 thin pieces of candied citron or lemon peel, to decorate

How To Make Madeira Cake

1. Preheat the Oven: Preheat the oven to 180°C/350°F/Gas 4. Grease an 18cm/7in round cake tin, line the base with greaseproof paper, and grease the paper.
2. Cream the Butter and Sugar: In a bowl, cream the butter and sugar together until pale and fluffy. Beat in the eggs, one at a time, making sure each egg is fully incorporated before adding the next. Add a tablespoon of flour with the last egg to prevent the mixture from curdling.
3. Add the Flour and Milk: Sift the flour into the mixture and gently fold it in. Add enough milk to make the mixture fall slowly from the spoon. Stir in the lemon zest.
4. Bake the Cake: Spoon the mixture into the prepared tin and level the top. Bake for 30-40 minutes, or until golden brown on top and a skewer inserted into the center comes out clean.
5. Cool the Cake: Remove the cake from the oven and allow it to cool in the tin for 10 minutes. Then turn it out onto a wire rack and leave it to cool completely.
6. Decorate: Once the cake has cooled, decorate with the candied citron or lemon peel.

Recipe Tips

• Use Room Temperature Butter: Make sure the butter is at room temperature before starting. This will help it cream properly with the sugar, making the cake light and fluffy.
• Add Flour with the Last Egg: When adding the last egg, mix it with a tablespoon of flour to prevent the batter from curdling.
• Don’t Overmix the Batter: Once the flour is added, fold it gently. Overmixing can make the cake dense.
• Check for Doneness: Test the cake with a skewer. If it comes out clean, the cake is ready. If it’s sticky, bake a bit longer.
• Let the Cake Cool Before Decorating: Allow the cake to cool completely before adding the candied peel. This helps it set better and prevents it from melting.

How To Store Leftovers?

• Refrigerate: Allow the leftover Madeira cake to cool completely before storing it in the fridge. Place it in an airtight container to keep it fresh. It can be stored in the refrigerator for 3-4 days.
• Freeze: You can also freeze the Madeira cake. Wrap it tightly in plastic wrap or foil and place it in a freezer-safe bag. It can be frozen for up to 2 months. To serve, let it thaw at room temperature for a few hours before slicing.

Nutrition Facts

Serving Size: 1 slice (36g)

• Calories: 137
• Total Fat: 5.1g
• Saturated Fat: 2.6g
• Sodium: 0.1g
• Total Carbohydrate: 20.6g
• Dietary Fiber: 0.3g
• Sugars: 8.3g
• Protein: 1.9g

Try More James Martin Recipes:

• James Martin Aubergine Lasagne
• James Martin Butternut Squash Soup
• James Martin Creamed Leeks
• James Martin Apple Pie Recipe