madeira cake

Who doesn't love a lemon cake? Mary shows you how to make her simple all-in-one cake topped with candied lemon peel.

Lemon Madeira cake with candied peel

lemon

sugar

grams/3½oz caster sugar

butter

caster sugar

flour

grams/1¾oz almonds

eggs

unwaxed

Madeira cake is more robust than a normal sponge cake - perfect for soaking with a citrusy syrup and a drizzle of thin icing.

Zingy citrus Madeira cake

150 grams/5½oz caster sugar

grams/5½oz unsalted butter,

free-range eggs

200 grams/7 ounces self-raising flour,

salt

oranges,

orange,

lemon,

75 grams/2½oz caster sugar

150 grams/5½oz icing sugar

James Martin’s simple steps for making Madeira cake, will have you whipping up a soft, buttery afternoon treat.

Madeira cake

butter,

milk

lemon, zest only

citron

Fresh and unbelievably tasty, this frozen yoghurt cake is perfect for hot days with friends and family.

No-churn strawberry frozen yoghurt cake

Greek-style yoghurt

strawberry-flavoured thick Greek-style yoghurt

can sweetened condensed milk

(790 grams) rice malt syrup

unsalted butter

store-bought madeira cake, crumbled

tsp vanilla extract

strawberries

eggwhite

Strawberries, mint leaves and basil leaves, to serve

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Lemon Madeira Cake

butter (unsalted and softened)

raw caster sugar (plus extra for sprinkling)

lemon juice

Preheat oven to 170°C. Grease and line a loaf tin with baking paper.

Add butter, sugar and vanilla to the bowl of an electric mixer.

Beat on medium speed for 2-3 minutes until creamy and voluminous.

Add eggs one at a time and and beat for a couple of minutes until light and fluffy.

Add flour, lemon zest and lemon juice.

Beat briefly for 15 seconds or less until just combined and there are no dry, floury bits. Do not overmix. (or mix gently with a silicone spoon until just combined)

Spoon cake batter into the prepared tin. Smooth the top with the silicone/wooden spoon. Sprinkle the extra raw sugar over the batter.

Bake in the preheated oven for approximately 55 minutes until golden and cooked through the middle when tested with a thin wooden skewer.

Remove from the oven andallow to cool completely in the tin. Remove from tin. Slice and enjoy.

Make the most of your Christmas leftovers. Grab a mango and pineapple to whip up this exotic Christmas pudding trifle.

Easy Christmas pudding trifle

250 grams/9 ounces madeira cake, sliced

100–150 milliliters/3½–5fl oz ginger wine

250 grams/9 ounces Christmas pudding,

mango,

500 milliliters/18fl oz quality custard

tbsp icing sugar

300 milliliters/10fl oz double cream

orange, pared zest only

Perfect with a glass of madeira or sherry, madeira cake is so good to have around at Christmas. As it’s denser than the average sponge, it is also perfect for trifle.


Easy Madeira cake

250 grams/9 ounces butter, softened,

clementines,

300 grams/10½oz plain flour

tsp baking powder

tbsp caster sugar, for the topping

Love fairy bread? You'll adore our easy 5 ingredient fairy bread balls!

Fairy bread truffle balls

store-bought madeira cake,

white chocolate, chopped

(2 cups) icing sugar

50.00 gm boiling water

(1 cup) hundreds and thousands (or sprinkles of your choice)

Step 1

Process the madeira cake in a food processor until coarse crumbs form. Melt the chocolate in a heatproof bowl over a saucepan of simmering water (make sure the bowl doesn’t touch the water). Stir until smooth. Add the cake crumbs and stir to combine.

Step 2

Roll level tablespoons of mixture into balls, squeezing firmly as you roll. Place the hundreds and thousands on a plate.

Step 3

Combine the icing sugar and boiling water in a small bowl. Use 2 forks to carefully dip a truffle into the icing to coat. Tap forks on side of bowl to remove excess (you only need a very thin coating). Carefully roll in hundreds and thousands to coat. Transfer to a tray. Repeat with remaining truffles, icing and hundreds and thousands. Set aside to set. Place in an airtight container and store in the fridge for up to 3 days.

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Today&#x27;s recipe is one my grandmother used to make regularly, Victorian Seed Cake.

It was always on the tea time table, and was often served buttered, which made it even more delicious.

It&#x27;s based on a traditional Madeira Cake recipe, but with candied peel and caraway seeds added.

Seed cakes were extremely popular during the Victorian era, and indeed Mrs Beeton shares a recipe called A Very Good Seed Cake, in her book of Household Management.

We all love seed cake - the aniseed flavour of the caraway seeds marries so well with the light sponge and subtle spices. 

Our family recipe for Victorian Seed Cake always includes candied peel, which makes the cake moister. 

I hope you enjoy this recipe as much as we did last Sunday, for my Tea Tray Supper.

The cake keeps well in an airtight cake tin for up to a week.

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Top 9 madeira cake recipes from across the web

The most viewed madeira cake recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Lemon Madeira cake with candied pee...

Zingy citrus Madeira cake

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No-churn strawberry frozen yoghurt ...

Lemon Madeira Cake

Easy Christmas pudding trifle

Easy Madeira cake

Fairy bread truffle balls

Victorian Seed Cake

The most viewed madeira cake recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine