10 Inch Madeira Cake Recipes

MADEIRA CAKE RECIPE

Steps:

• Preheat oven to 160˚C (fan 140˚C)/320˚F.
• Line and grease your cake tin as required.
• Sift the flour and baking powder.
• Place the butter and sugar into a deep mixing bowl (tabletop mixer is great) and beat until light and fluffy, about 2-3 minutes.
• Add the milk and vanilla and beat to mix thoroughly.
• Add the eggs, one at a time, adding a tbsp of flour with each one and beat for a minute, until well incorporated, before adding the next one. The flour will stop your batter from curdling.
• Add the flour and mix on the lowest speed until just combined. Don't over mix.
• Pour the cake batter into the prepared tin. I like to lift the tin and firmly tap the base on a firm surface, to level and pop a few bubbles.
• Bake for 1 hour. Insert a skewer in the middle of the cake, if it comes out clean, it's done.
• Let cool before taking out.

EASY MADEIRA CAKE WITH A SUGAR CRUST TOPPING

Steps:

• Arrange a rack in the middle of the oven and heat to 325°F. Coat a 8x4-inch loaf pan with butter, then line the bottom and sides with a parchment paper sling.
• Place the flour, baking powder, and salt in a medium bowl and whisk to combine; set aside.
• Place the butter, 1 cup of the sugar, and lemon zest in a stand mixer fitted with the paddle attachment. Beat on medium speed until very pale and fluffy, 3 to 5 minutes, scraping down the sides of the bowl as needed; set aside.
• Add 1 of the eggs and a spoonful of the flour mixture into the butter mixture and beat to combine. Repeat with the remaining eggs, accompanying each egg with a spoonful of flour and beating thoroughly and scraping down the sides of the bowl with a rubber spatula between each addition.
• Add the lemon juice and remaining flour mixture, then beat to combine. You should end up with a stiff batter that holds its shape. Spoon the batter into the prepared pan. Use a spatula to push the batter down into all the corners, then smooth the top. Sprinkle the remaining 2 tablespoons sugar evenly over the cake.
• Bake until the cake is firm and golden-brown and a skewer inserted in the middle of the cake comes out clean, about 1 hour. Let cool completely in the pan on a wire rack before removing the cake from the pan.

MADEIRA CAKE

Steps:

• Heat the oven to 180c/350f/gas mark 4. Grease a 18cm (7 inch) cake tin.
• Cream butter and sugar, beat in lightly whisked eggs with a little flour.
• Add essence, then fold in the remaining flour.
• Bake for about 1 1/4 hours. Place peel on top after half an hour in the oven.

LORI LECKMAN'S LEMON-MADEIRA CAKE

Steps:

• Preheat oven to 325 degrees.
• Line two loaf pans (approximately 10-inch-by-6-inch) with buttered baking parchment, and dust with flour.
• Cream the butter and sugar until light and fluffy. Combine flour and baking powder.
• Beat the eggs. Add eggs gradually to the butter, beating well with a wooden spoon. If the mixture shows signs of curdling add a spoonful of flour.
• Gradually mix in the almonds, lemon peel and lemon zests. The mixture may require a little milk to reach the ''dropping'' consistency: that is, thick enough to require a sharp tap to dislodge it from the spoon, but not light enough to pour.
• Distribute batter evenly in the loaf pans - it should reach a little more than half way up the sides. Bake for 1 1/2 hours at 325 degrees, then reduce oven to 300 and bake another hour. Test by inserting a warm knife in the center: if it comes out clean the cake is done. Let the cake cool in its tin.