James Martin’s Madeira Cake is a mouthwatering delicacy featuring a golden-brown crust and a tangy lemon twist, and it’s done in just 55 minutes!
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🧡 Why You’ll Love This Madeira Cake Recipe:
- Timeless Charm: Golden and citrus-infused, a classic treat.
- Effortless: Simple steps, common ingredients.
- Versatile Delight: Ideal for any occasion.
- Moist Perfection: Creaming yields a rich texture.
- Zesty Elegance: Lemon zest adds a refreshing twist.
❓ What Is James Martin’s Madeira Cake Recipe?
James Martin’s Madeira Cake is a delightful sweet treat consisting of butter, sugar, eggs, flour, and lemon zest to create a rich and flavorful dish that is sure to please.
🥚 James Martin Madeira Cake Ingredients
- 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 James Martin Madeira Cake
- Temperature the oven to 180 degrees Celsius (350 degrees Fahrenheit) on Gas 4.
- Place greaseproof paper on the bottom of a circular cake tin that measures 18 cm/7 in, and then grease the paper.
- Cream the butter and sugar together in a bowl until light and creamy. Gradually add the eggs, beating thoroughly after each addition; to avoid curdling, add a tablespoon of flour with the last egg.
- Combine the flour and milk in a bowl and whisk until a smooth batter forms, adding milk slowly while folding in the flour. Mix in the zest of the lemon.
- Transfer the batter to the prepared tin and smooth the surface with a spatula.
- Bake for 30 to 40 minutes in the center of the oven, or until the top is golden-brown and a skewer inserted in the center comes out clean.
- Let it cool for 10 minutes in the pan after taking it out of the oven, and then transfer it to a wire rack to finish cooling.
- Sprinkle the candied peel over the cake before serving.
đź’ Recipe Tips
- Soft Butter: Use room-temperature butter for a light texture.
- Gradual Eggs: Add eggs slowly, beating to avoid curdling.
- Gentle Mixing: Fold the flour and milk gently for a smooth batter.
- Zesty Twist: Enhance flavor with lemon zest.
🍨 What Goes Well With Madeira Cake?
Enjoy a slice of Madeira cake with whipped cream, fresh berries, a drizzle of caramel or citrus sauce, vanilla custard, ice cream, or a cup of tea or coffee.
🎚 How To Store Leftovers Madeira Cake?
- In The Fridge:Â Refrigerate leftover Madeira cake in a sealed container for up to a week.
- In The Freezer:Â Leftover Madeira cake can be frozen for up to one month after wrapping in foil and kept in a freezer bag. Let it thaw in the fridge before serving.
🥵 How To Reheat Leftovers Madeira Cake?
- Oven: Set the oven temperature to 250 degrees F then arrange slices of Madeira cake in a baking pan and heat for approximately 8 to 15 minutes.
- Microwave:Â Throw Madeira cake microwave-safe dish had heat for 15 to 30 seconds at a time in a medium setting.
FAQs
What is different about Madeira cake?
Madeira cake employs the creaming method like Victoria sponge but with more flour, resulting in a denser texture for prolonged freshness.
Why is my Madeira cake heavy?
Your Madeira cake may become heavy if you over-cream butter and sugar. Ensure careful mixing for a light texture.
What is the difference between Madeira cake and regular cake?
Madeira cake differs from regular cake by being denser and lighter yet more solid in texture, offering a distinct balance of richness.
Why has my Madeira cake sunk in the middle?
If your Madeira cake sinks in the middle, it could be due to using a pan that is too small; choose a larger size next time.
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James Martin Madeira Cake Nutrition Facts
Amount Per Serving
- Calories 175
- Calories from Fat 63
- Total Fat 7g
- Saturated fat 2.5g
- Sodium 100mg
- Carbohydrates 24.7g
- Net carbs 24.2g
- Fiber 0.5g
- Glucose 8.4g
- Protein 2.9g
James Martin Madeira Cake
Description
James Martin’s Madeira Cake is a mouthwatering delicacy featuring a golden-brown crust and a tangy lemon twist, and it’s done in just 55 minutes!
Ingredients
Instructions
- Temperature the oven to 180 degrees Celsius (350 degrees Fahrenheit) on Gas 4.
- Place greaseproof paper on the bottom of a circular cake tin that measures 18 cm/7 in, and then grease the paper.
- Cream the butter and sugar together in a bowl until light and creamy. Gradually add the eggs, beating thoroughly after each addition; to avoid curdling, add a tablespoon of flour with the last egg.
- Combine the flour and milk in a bowl and whisk until a smooth batter forms, adding milk slowly while folding in the flour. Mix in the zest of the lemon.
- Transfer the batter to the prepared tin and smooth the surface with a spatula.
- Bake for 30 to 40 minutes in the center of the oven, or until the top is golden-brown and a skewer inserted in the center comes out clean.
- Let it cool for 10 minutes in the pan after taking it out of the oven, and then transfer it to a wire rack to finish cooling.
- Sprinkle the candied peel over the cake before serving.
Notes
- Soft Butter:Â Use room-temperature butter for a light texture.
Gradual Eggs:Â Add eggs slowly, beating to avoid curdling.
Gentle Mixing:Â Fold the flour and milk gently for a smooth batter.
Zesty Twist:Â Enhance flavor with lemon zest.