Are you looking for a cake recipe that is easy to make, yet tastes divine? Look no further than this recipe for 10 inch Madeira cake! This dessert is perfect for any occasion, from a cozy night in to a big birthday bash. With its rich, buttery flavor and moist texture, it’s sure to be a hit with everyone.
Ingredients:
- 300g unsalted butter, softened
- 300g caster sugar
- 6 large eggs, beaten
- 300g self-raising flour
- 1 tsp baking powder
- 1 tsp vanilla extract
- Zest of 1 lemon
Instructions:
- Preheat your oven to 160°C (140°C fan)/320°F/gas mark 3. Grease and line a 10 inch round cake tin with baking parchment.
- In a large mixing bowl, cream together the butter and sugar until light and fluffy.
- Add the beaten eggs to the mixture in small amounts, stirring well between each addition. If the mixture starts to curdle, add a tablespoon of flour and continue mixing.
- Sift in the flour and baking powder, and fold gently into the mixture until just combined.
- Add the vanilla extract and lemon zest, and mix again.
- Pour the mixture into the prepared cake tin and smooth the top with a spatula.
- Bake in the preheated oven for 1 hour 30 minutes, or until a skewer inserted into the center of the cake comes out clean.
- Remove the cake from the oven and leave to cool in the tin for 10 minutes, before transferring to a wire rack to cool completely.
Nutritional Information:
Per Serving (1/12 of cake):
- Calories: 450
- Protein: 6g
- Carbohydrates: 55g
- Fat: 23g
- Saturated Fat: 13g
- Cholesterol: 155mg
- Fiber: 1g
- Sodium: 155mg
- Sugar: 37g
Cooking Time:
1 hour 30 minutes
Equipment:
- 10 inch round cake tin
- Baking parchment
- Mixing bowl
- Electric whisk or stand mixer (optional)
- Spatula
- Wire rack
Serving Suggestions:
This cake is delicious served warm or cold, and goes well with a cup of tea or coffee. You could also try serving it with fresh berries and whipped cream for an extra special treat.
Variations:
If you want to mix things up a bit, try adding different flavors to your Madeira cake. Here are a few ideas:
- Orange zest and juice
- Almond extract
- Chocolate chips
- Dried fruit (such as raisins, cranberries, or cherries)
Substitutions:
If you don’t have all the ingredients for this recipe, don’t worry! Here are a few substitutions you can make:
- Unsalted butter can be replaced with margarine or salted butter (just reduce the amount of added salt).
- Caster sugar can be replaced with granulated sugar.
- Self-raising flour can be replaced with plain flour and baking powder (use 2 teaspoons of baking powder per 150g of flour).
Storage:
This cake can be stored in an airtight container at room temperature for up to 5 days. Alternatively, you can freeze the cake (un-iced) for up to 3 months.
Tips:
- Make sure your butter and eggs are at room temperature before you start baking.
- Don’t overmix the batter, or your cake may turn out tough.
- If the top of the cake starts to brown too quickly in the oven, cover it with a piece of foil.
Notes:
This recipe makes a 10 inch cake, but you could easily adapt it to make a smaller or larger cake. Just adjust the cooking time accordingly.
Frequently Asked Questions:
Can I use margarine instead of butter?
Yes, you can use margarine instead of butter in this recipe. Just make sure it is unsalted.
Can I freeze this cake?
Yes, you can freeze this cake (un-iced) for up to 3 months. Make sure it is well-wrapped before freezing.
Can I make this cake in advance?
Yes, you can make this cake a day or two in advance. Just store it in an airtight container at room temperature.
This recipe for 10 inch Madeira cake is a true winner! It’s easy to make, tastes amazing, and is sure to impress your friends and family. Whether you’re a seasoned baker or a novice, this cake is a must-try. So why not whip one up today and see for yourself how delicious it is?