Madeira cake is the sort of sponge lemon flavoured cake that is firm with a slightly dense texture, which turns out to be exceptionally moreish.
There is a misconception regarding the name of this cake. People think it must be made with Madeira which is a sweet wine. Instead, it was intended to be served with Madeira.
Madeira Cake has been in my drafts ever since we did A – Z Baking Around the World where I baked 26 eggless cakes from different countries. We had a country clause and I realized that later. So, this went into drafts. Somehow every Mega Marathon I do I always land up with some drafts, due to some of the other reasons. Anyway, these drafts are our lifesavers!
The cake is on the dense side but truly a delicious treat and best served with some tea or coffee, well, definitely with wine too if you would like some. It has a very pleasing citrusy flavour from the lemon juice and zest. Some people add orange zest, in fact, if you wish you could add both.
The traditional Madeira Cake doesn’t have cocoa, but I love a little hint of chocolate in my cakes so just drizzled some over the cake. I have not been working with a theme in my mind, but this week has been a week of Tea Cake Bakes.
Madeira Cake
Ingredients
11/4 cups all-purpose flour
3/4 teaspoons baking powder
Pinch salt
3/4 cup butter
1/2 cup sugar
11/2 tablespoons commercial egg replacer
4 1/2 tablespoons water
1 tsp lemon juice
Zest of one lemon
Few glazed cherries and preserved fruit bits ( optional )
Cocoa powder ( optional )
Method
Preheat the oven to 180 deg C.
Sieve flour, baking powder and salt.
Cream butter and sugar till creamy.
Whisk the commercial egg replacer and water.
Gradually incorporate the egg replacer mix in the sugar-butter mix.
Add the flour mix, spoon by spoon to the mix along with lemon juice and lemon zest till a smooth creamy batter is formed.
Add in chopped glazed cherries and fruit bits
Transfer the mix into a greased lined cake tin.
Bake for 35 – 40 minutes at 180 deg C, or until a skewer comes out clean.
Once the cake cools down dust cocoa powder or icing sugar or enjoy it as it is.
Madeira Cake
Ingredients
- 11/4 cups all purpose flour
- 3/4 teaspoons baking powder
- Pinch salt
- 3/4 cup butter
- 1/2 cup sugar
- 11/2 tablespoons commercial egg replacer
- 4 1/2 tablespoons water
- 1 tsp lemon juice
- Zest of one lemon
- Few glazed cherries and preserved fruit bits optional
- cocoa powder optional
Instructions
- Preheat the oven at 180 deg C.
- Sieve flour ,baking powder and salt .
- Cream butter and sugar till creamy .
- Whisk the commercial egg replacer and water .
- Gradually incorporate the egg replacer mix in the sugar butter mix .
- Add the flour mix , spoon by spoon to the mix along with lemon juice and lemon zest till a smooth creamy batter is formed .
- Add in chopped glazed cherries .
- Transfer the mix into a greased lined cake tin .
- Bake for 35 - 40 minutes at 180 deg C , or until a skewer comes out clean .
- Once the cake cools down dust cocoa powder or icing sugar or enjoy as it is .
Notes
Wow, Vaishali. You have so many in drafts? The Madeira cake looks irresistible. Perfect treat to have with the evening tea. I love the crumb texture.
This cake would be perfect with a cup of tea. The sprinkled chocolate looks so good. Liked all your tea cakes this week.
Buttery rick flavour cake there Vaishali , even with drafts and joining at the last minute , you are coming up with amazing tea cakes , which are my personal favourite almongat all sweet bakes !
Wow another recipe from your magic folder and looks so so delicious and yum. I heard the name of this cake for the first time and was intrigued as to what it is. Now I know. Thank You.
Wow Madeira cake looks absolutely stunning with prefect crumb. That slice of cake is calling me. Prefect tea time snack for the sure.
I’ve heard about Madeira cake but never made it or eaten it myself. It looks like a lovely tea cake – dense and flavorful. You have some amazing posts in your drafts – keep them coming 🙂
The cake looks fabulous Vaishali.Got a nice crumb and texture,addition of those cherries and fruit preserve make it so gorgeous.
A rich draft surely helps so much Vaishali. Wish I plan ahead like that. These cakes look such a treat and I am sure would have been so perfect..
Such a wonderful citrusy cake.. beautifully baked!! Loved the clicks too!!
wow vaishali that cake looks fab! Love the wonderful texture of the cake!!! beautifully presented too. If pj has just a magic folder, you must be having a magic folder to the power 2. Lovely share vaishali!!!!
Even I have always wondered why it is called Madeira cake… now got to know it! 🙂 I love that light lemon tinge to the cake, yours looks lovely! I know how good it feels to have drafts to support you when you are not in a mood to do anything… I am party to it all the time. 🙂
Superb team time cake.. I have seen Maderia cake in McRenette and now i got the recipe:)
Madeira cake looks irresistible and lovely texture. Beautiful presented and thanks for sharing.
Vaishali, you got the texture so great. I bet it tasted awesome.
I am usually scrambling at the last minute whipping up dishes and so, no chance of doing a marathon with draft recipes in case of me. 🙂
Your cake has a beautiful crumb even though it looks rustic from outside.
what a perfect tea time cake – lovely option!
wow Vaishali. Another one from drafts??? Looks too good, especially the cherries studded piece
Madeira cake has been on my to do list for ages now. Wish I can reach out for some
Posts in the drafts are surely a blessing right! And before I look at the cake, the cute tea pot in the background is calling out to me! Lovely cake and what a nice texture!