Looking for a simple cake recipe that’s perfect for any occasion? Look no further than this Madeira Cake recipe by Mary Berry. This classic British cake is easy to make and has a deliciously moist texture that will leave you wanting more. Whether you’re baking for a special occasion or just want a sweet treat, this recipe is sure to impress. So, let’s get baking!
Ingredients:
- 225g unsalted butter, softened
- 225g caster sugar
- 4 large eggs
- 225g self-raising flour
- 2 tbsp milk
- Zest of 1 lemon (optional)
Instructions:
- Preheat your oven to 160°C/gas mark 3. Grease a 20cm round cake tin with butter and line the base with baking parchment.
- In a large mixing bowl, cream together the butter and sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition.
- Sift in the flour and fold gently until just combined. Add the milk and lemon zest (if using) and give the mixture a final mix.
- Spoon the cake mixture into the prepared tin and smooth the top with a spatula.
- Bake in the preheated oven for 1 to 1 1/4 hours, or until a skewer inserted into the centre of the cake comes out clean.
- Remove from the oven and allow to cool in the tin for 10 minutes, then turn out onto a wire rack to cool completely.
Nutritional Information:
Per Serving (1/8 of cake):
- Calories: 395
- Carbohydrates: 46g
- Protein: 5g
- Fat: 22g
- Saturated Fat: 13g
- Cholesterol: 150mg
- Sodium: 67mg
- Potassium: 88mg
- Fiber: 1g
- Sugar: 30g
- Vitamin A: 780IU
- Calcium: 27mg
- Iron: 1mg
Cooking Time:
Total Time: 1 hour 30 minutes
Preparation Time: 15 minutes
Cooking Time: 1 hour 15 minutes
Equipment:
- 20cm round cake tin
- Baking parchment
- Mixing bowl
- Electric hand mixer or stand mixer
- Spatula
- Sieve
- Wire rack
Serving Suggestions:
This cake is delicious on its own, but you can also serve it with a dollop of whipped cream and fresh berries for an extra special treat.
Variations:
If you’re feeling adventurous, try adding some of your favourite flavours to this recipe. Some popular options include:
- Orange zest instead of lemon zest
- Almond extract or chopped almonds
- Chocolate chips or cocoa powder
- Dried fruit or nuts
Substitutions:
If you don’t have all the ingredients on hand, here are some substitutions you can try:
- Regular sugar can be used instead of caster sugar
- Plain flour can be used instead of self-raising flour, just add 2 tsp baking powder
- Buttermilk can be used instead of milk for a tangy flavour
Storage:
This cake will keep for up to 5 days in an airtight container at room temperature. Alternatively, you can freeze it for up to 1 month.
Tips:
- Make sure your butter is softened before you start, or it will be difficult to cream with the sugar.
- Don’t overmix the batter or the cake will be tough.
- Make sure your oven is fully preheated before you put the cake in.
- Check the cake after 1 hour of baking, as oven temperatures can vary.
Notes:
This recipe makes an 8-inch cake, but you can easily double the recipe to make a larger cake.
Frequently Asked Questions:
Can I use margarine instead of butter?
Yes, you can use margarine instead of butter, but the flavour and texture may be slightly different.
Can I use a different size cake tin?
If you use a larger tin, the cake will be thinner and may cook more quickly. If you use a smaller tin, the cake will be thicker and may take longer to cook. Adjust the baking time accordingly.
Can I add frosting to this cake?
Yes, you can add frosting if you like. A simple buttercream or cream cheese frosting would work well.
This Madeira Cake recipe by Mary Berry is a classic for a reason. It’s simple to make, yet has a deliciously moist texture and a subtle lemon flavour. Whether you’re serving it on its own or with whipped cream and berries, this cake is sure to impress. So, what are you waiting for? Give it a try for yourself!