Mary Berrys Madeira Cake Recipes

MARY BERRY'S MADEIRA CAKE

Mary Berry's Madeira Cake image

Mary Berry's Madeira Cake, a classic dessert recipe for your afternoon tea party. It's a light and fluffy sponge made with simple ingredients, and the lemon touch makes the cake flavourful and fresh.

Provided by Daniela Apostol

Categories Dessert

Time 40m

Number Of Ingredients 6

Ingredients

175 g granulated sugar
175 g butter, soften
3 eggs
225 g self-raising flour
50 g ground almonds
zest from one lemon

Steps:

Add the butter and sugar to a large bowl and use an electric mixer to beat everything well until creamy.
Add the eggs one by one, beating well after each addition.
In go the flour and ground almonds together with the lemon zest.
Mix everything well to get a smooth thick batter.
Grease and flour a 23 cm/9 inch round cake tin, and spread the batter evenly.
Bake in the preheated oven at 180 degrees Celsius (350 Fahrenheit) for 30 minutes or until golden and a skewer inserted in the middle comes out clean.
Leave to cool for 15 minutes, then carefully remove from the cake tin, and transfer to a cooling rack to be cooled down completely.

Nutrition Facts : Calories 402 kcal, Carbohydrate 44 g, Protein 7 g, Fat 23 g, SaturatedFat 12 g, TransFat 1 g, Cholesterol 108 mg, Sodium 180 mg, Fiber 1 g, Sugar 22 g, UnsaturatedFat 6 g, ServingSize 1 serving

MADEIRA LOAF CAKE

Madeira loaf cake image

A classic English sponge cake, delicately flavoured with lemon and almond - perfect for afternoon tea.

Provided by Barney Desmazery

Categories Afternoon tea, Treat

Time 1h20m

Yield Cuts into 8 slices

Number Of Ingredients 7

Ingredients

175g butter, softened, plus extra for greasing
175g golden caster sugar
3 large eggs
grated zest 1 lemon
few drops vanilla extract
200g self-raising flour
50g ground almond

Steps:

1 Heat oven to 170C/150C fan/gas 3. Butter and line the base of a 900g loaf tin with greaseproof paper. Using an electric whisk, beat together the butter and sugar until light and creamy then beat in the eggs one at a time. Add the lemon zest and vanilla. Now beat in the flour and almonds until you have a thick batter. The batter should be loose enough that it falls off a wooden spoon, if it's too thick mix in a splash of milk.
Tip the batter into the tin and smooth over the top. Bake for 55 mins - 1hr until a skewer inserted in the middle comes out clean. Remove from the oven then leave to cool for 15 mins then remove from the tin, peel away the paper and leave on a wire rack to cool completely before slicing. The loaf will keep in an airtight container for three days.

Nutrition Facts : Calories 397 calories, Fat 23.6 grams fat, SaturatedFat 12.3 grams saturated fat, Carbohydrate 39.5 grams carbohydrates, Sugar 22.6 grams sugar, Fiber 1.4 grams fiber, Protein 6.3 grams protein, Sodium 0.6 milligram of sodium

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