This easy Cherry Madeira Cake by Mary Berry is a delicious and classic treat perfect for any occasion. With soft butter, sweet glacé cherries, and ground almonds, it offers a rich, moist texture. You can whip it up quickly using common ingredients, and the drizzle of lemon icing adds a refreshing finish.
Ingredients Needed
- 200g/7oz glacé cherries
- 225g/8oz self-raising flour
- 175g/6oz softened butter (plus extra for greasing)
- 175g/6oz caster sugar (or superfine sugar)
- 1 lemon, finely grated zest only
- 50g/1¾oz ground almonds
- 3 large free-range eggs
For the decoration:
- 175g/6oz icing sugar (or powdered sugar)
- 1 lemon, juice only
- 15g/½oz flaked almonds, toasted
- 5 glacé cherries, quartered
How To Make Cherry Madeira Cake
- Preheat the oven to 180°C/160°C Fan/Gas 4 (350°F). Grease a 23cm/9-in bundt tin or savarin mould with butter.
- Prepare the cherries: Cut the cherries into quarters. Set aside five of the quartered cherries for decoration. Rinse the rest under running water, then drain and dry thoroughly. Toss them in 2 tablespoons of the flour.
- Mix the ingredients: In a large bowl, beat the remaining flour, butter, sugar, lemon zest, ground almonds, and eggs for 2 minutes until smooth. Gently fold in the prepared cherries.
- Bake the cake: Spoon the mixture into the greased tin. Bake for 35-40 minutes until the cake is golden brown and a skewer inserted into the center comes clean. Let the cake cool in the tin for 10 minutes, then transfer it to a wire rack to cool completely.
- Decorate the cake: Mix the icing sugar with the lemon juice to form a thick paste. Drizzle the icing over the cooled cake, then sprinkle with toasted flaked almonds and the reserved cherries.
Recipe Tips
- Use room temperature ingredients: Let your butter and eggs sit out for about 30 minutes before starting. This helps create a smoother batter and better rise.
- Don’t overmix the batter: Mix just until the ingredients are combined. Overmixing can make the cake dense rather than light and fluffy.
- Check for doneness early: Ovens can vary, so start checking your cake around the 30-minute mark. Insert a skewer into the center; it should come out clean.
- Cool the cake completely: Let the cake cool fully before icing. This prevents the icing from melting and ensures a beautiful finish.
How To Store Leftovers?
- Refrigerate: First, let the leftover Cherry Madeira Cake cool until it reaches room temperature. Then, wrap the cake tightly in plastic wrap or store it in an airtight container. It will stay fresh in the fridge for up to 5 days.
- Freeze: You can freeze the Cherry Madeira Cake for up to 3 months. Wrap it well in plastic wrap and then in aluminum foil. To serve, remove the cake from the freezer and let it thaw in the fridge overnight before serving.
Nutrition Facts
Serving Size: 1 slice (approximately 100g)
- Calories: 324
- Total Fat: 17g
- Saturated Fat: 10g
- Cholesterol: 109mg
- Sodium: 231mg
- Potassium: 71mg
- Total Carbohydrate: 38g
- Dietary Fiber: 1g
- Sugars: 17g
- Protein: 5g
Try More Mary Berry Recipes:
- Mary Berry Hummingbird Cake
- Mary Berry Hoisin Chicken
- Mary Berry Fish Lasagne
- Mary Berry Chicken Tikka Masala
Mary Berry Cherry Madeira Cake
Description
This easy Cherry Madeira Cake by Mary Berry is a delicious and classic treat perfect for any occasion. With soft butter, sweet glacé cherries, and ground almonds, it offers a rich, moist texture. You can whip it up quickly using common ingredients, and the drizzle of lemon icing adds a refreshing finish.
Ingredients
For the decoration:
Instructions
- Preheat the oven to 180°C/160°C Fan/Gas 4 (350°F). Grease a 23cm/9-in bundt tin or savarin mould with butter.
- Prepare the cherries: Cut the cherries into quarters. Set aside five of the quartered cherries for decoration. Rinse the rest under running water, then drain and dry thoroughly. Toss them in 2 tablespoons of the flour.
- Mix the ingredients: In a large bowl, beat the remaining flour, butter, sugar, lemon zest, ground almonds, and eggs for 2 minutes until smooth. Gently fold in the prepared cherries.
- Bake the cake: Spoon the mixture into the greased tin. Bake for 35-40 minutes until the cake is golden brown and a skewer inserted into the center comes clean. Let the cake cool in the tin for 10 minutes, then transfer it to a wire rack to cool completely.
- Decorate the cake: Mix the icing sugar with the lemon juice to form a thick paste. Drizzle the icing over the cooled cake, then sprinkle with toasted flaked almonds and the reserved cherries.
Notes
- Use room temperature ingredients: Let your butter and eggs sit out for about 30 minutes before starting. This helps create a smoother batter and better rise.
- Don’t overmix the batter: Mix just until the ingredients are combined. Overmixing can make the cake dense rather than light and fluffy.
- Check for doneness early: Ovens can vary, so start checking your cake around the 30-minute mark. Insert a skewer into the center; it should come out clean.
- Cool the cake completely: Let the cake cool fully before icing. This prevents the icing from melting and ensures a beautiful finish.
Mary Berry Cherry Madeira Cake