Madeira Cake Recipe Mary Berry: A Delicious Treat For Any Occasion

Madeira Cake Recipe Mary Berry: A Delicious Treat For Any Occasion

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FEMAIL attempts six of Paul Hollywood and Mary Berry's iconic bakes in
FEMAIL attempts six of Paul Hollywood and Mary Berry's iconic bakes in from www.dailymail.co.uk

If you’re looking for a classic and delicious cake recipe, look no further than the Madeira Cake. This simple yet scrumptious cake has been a favorite in households for generations, and Mary Berry’s recipe adds her special touch to the beloved dessert. Whether you’re baking for a special occasion or just want to treat yourself and your loved ones, this Madeira Cake recipe is sure to please.

Ingredients:

  • 225g unsalted butter, softened, plus extra for greasing
  • 225g caster sugar
  • 4 medium eggs
  • 225g self-raising flour
  • 1 lemon, zest only

Instructions:

  1. Preheat the oven to 160C/325F/Gas 3. Grease a 20cm/8in cake tin with butter and line the base with baking parchment.
  2. In a large bowl, beat the butter and sugar together until light and fluffy.
  3. Add the eggs one at a time, beating well after each addition.
  4. Sift the flour into the mixture and fold in gently until well combined.
  5. Add the lemon zest and mix in gently.
  6. Transfer the mixture to the prepared cake tin and smooth the top with a spatula.
  7. Bake for 1 hour 15 minutes, or until a skewer inserted into the centre of the cake comes out clean.
  8. Remove the cake from the oven and leave it to cool in the tin for 10 minutes.
  9. Transfer the cake to a wire rack and leave it to cool completely.
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Nutritional Information:

Per serving (1 slice):

  • Calories: 420
  • Protein: 5g
  • Carbohydrates: 50g
  • Fat: 23g
  • Saturated Fat: 14g
  • Cholesterol: 155mg
  • Sodium: 190mg
  • Potassium: 80mg
  • Fiber: 1g
  • Sugar: 32g
  • Vitamin A: 820IU
  • Vitamin C: 2mg
  • Calcium: 30mg
  • Iron: 1mg

Cooking Time:

1 hour 15 minutes

Equipment:

  • 20cm/8in cake tin
  • Baking parchment
  • Mixing bowl
  • Spatula
  • Wire rack

Serving Suggestions:

This Madeira Cake is delicious on its own or served with a cup of tea or coffee. For a special treat, top with whipped cream and fresh berries.

Variations:

For a twist on the classic recipe, try adding 100g of dried fruit, such as raisins or currants, to the mixture before baking. You could also add a teaspoon of vanilla extract for a subtle vanilla flavor.

Substitutions:

If you don’t have self-raising flour, you can use plain flour and add a teaspoon of baking powder. You can also use salted butter instead of unsalted butter, but adjust the amount of salt in the recipe accordingly.

Storage:

This Madeira Cake can be stored in an airtight container at room temperature for up to three days. Alternatively, you can freeze the cake for up to three months.

Tips:

  • Make sure the butter is softened before starting the recipe. This will make it easier to mix with the sugar.
  • When adding the flour to the mixture, be careful not to overmix. This can result in a tough cake.
  • If the top of the cake is browning too quickly, cover it with foil for the remaining baking time.

Notes:

This recipe makes a 20cm/8in cake. If you want to make a larger or smaller cake, adjust the ingredients accordingly.

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Frequently Asked Questions:

What is Madeira Cake?

Madeira Cake is a classic sponge cake that originated in Portugal. It is typically made with butter, sugar, eggs, and flour, and has a light, fluffy texture.

Why is it called Madeira Cake?

The cake is named after the fortified wine Madeira, which was popular in England in the 18th century. The cake is said to have been a favorite of Madeira drinkers, and was often served with the wine.

Can I add other flavors to the cake?

Absolutely! This recipe is a classic Madeira Cake, but you can add other flavors such as vanilla, almond, or lemon extract for a different twist.

If you’re a fan of Mary Berry’s Madeira Cake recipe but want to try something a little different, this Orange and Almond twist is the perfect variation. The addition of orange zest and almond flour adds a delicious flavor and texture to the classic cake.

Ingredients:

  • 225g unsalted butter, softened, plus extra for greasing
  • 225g caster sugar
  • 4 medium eggs
  • 225g self-raising flour
  • 100g ground almonds
  • 1 orange, zest only

Instructions:

  1. Preheat the oven to 160C/325F/Gas 3. Grease a 20cm/8in cake tin with butter and line the base with baking parchment.
  2. In a large bowl, beat the butter and sugar together until light and fluffy.
  3. Add the eggs one at a time, beating well after each addition.
  4. Sift the flour into the mixture and fold in gently until well combined.
  5. Add the ground almonds and orange zest and mix in gently.
  6. Transfer the mixture to the prepared cake tin and smooth the top with a spatula.
  7. Bake for 1 hour 15 minutes, or until a skewer inserted into the centre of the cake comes out clean.
  8. Remove the cake from the oven and leave it to cool in the tin for 10 minutes.
  9. Transfer the cake to a wire rack and leave it to cool completely.
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Nutritional Information:

Per serving (1 slice):

  • Calories: 460
  • Protein: 7g
  • Carbohydrates: 52g
  • Fat: 26g
  • Saturated Fat: 14g
  • Cholesterol: 155mg
  • Sodium: 190mg
  • Potassium: 110mg
  • Fiber: 2g
  • Sugar: 34g
  • Vitamin A: 820IU
  • Vitamin C: 8mg
  • Calcium: 70mg
  • Iron: 1mg

Cooking Time:

1 hour 15 minutes

Equipment:

  • 20cm/8in cake tin
  • Baking parchment
  • Mixing bowl
  • Spatula
  • Wire rack

Serving Suggestions:

This Orange and Almond Madeira Cake is delicious on its own or served with a cup of tea or coffee. For a special treat, top with whipped cream and fresh berries.

Variations:

If you don’t have ground almonds, you can use almond flour instead. You can also try different citrus fruits, such as lemon or lime, for a different twist.

Substitutions:

If you don’t have self-raising flour, you can use plain flour and add a teaspoon of baking powder. You can also use salted butter instead of unsalted butter, but adjust

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