Madeira Cake, despite its name, doesn’t actually hail from the Portuguese island of Madeira. Instead, it’s a British classic, renowned for its firm yet tender crumb, and beloved as a tea-time staple. The name ‘Madeira’ comes from the fact that it was traditionally served with a glass of Madeira wine in the 19th century. But over time, it’s become much more synonymous with a cozy slice served alongside a hot cup of tea.
Mary Berry’s version of this iconic cake stays true to tradition, yet elevates the experience with her hallmark simplicity and elegance. Known for her role as a judge on The Great British Bake Off, Mary Berry has built her reputation on no-fuss, foolproof baking. Her Madeira Cake is the very essence of that approach – golden-crusted, lemon-scented, and topped with a gentle dome that’s the mark of a well-risen sponge.
This cake isn’t overly sweet or fussy. There are no frostings or fillings here, just a beautifully baked loaf with a subtle citrusy aroma and a dense but soft texture that keeps wonderfully moist for days. It’s ideal for slicing and nibbling throughout the week – or impressing guests when served with afternoon tea.
Mary Berry’s Madeira Cake Recipe
Ingredients Needed
Here’s everything you’ll need to bring this timeless cake to life. Mary Berry’s recipe keeps things straightforward, but the quality of your ingredients makes all the difference.
For The Cake
- 175g (6 oz) butter, softened – Unsalted is preferred to control the salt level.
- 175g (6 oz) caster sugar – Fine sugar that dissolves easily during creaming.
- 225g (8 oz) self-raising flour – This gives the cake its lightness and lift.
- 50g (2 oz) ground almonds – Adds moisture and a lovely, subtle nutty depth.
- 3 large eggs – Room temperature, for better emulsification.
- Grated zest of 1 lemon – Adds a fragrant, citrus brightness.
- Juice of half a lemon – Just enough to balance the sweetness.
- Optional: thin slices of lemon to decorate the top before baking.
Equipment Needed
Success in baking often hinges not just on ingredients, but on using the right tools. For Mary Berry’s Madeira Cake, here’s what you’ll need:
- 1x 900g (2lb) loaf tin – Greased and lined with parchment paper.
- Mixing bowls – One large for batter, and a smaller one if needed for beating eggs or prepping ingredients.
- Electric hand mixer or stand mixer – For creaming the butter and sugar until light and fluffy.
- Spatula – To scrape down the bowl and fold ingredients.
- Zester or fine grater – For that essential lemon zest.
- Measuring scales – Precision matters, especially with flour and sugar.
- Wire cooling rack – To cool the cake evenly after baking.
- Sieve – For aerating flour and preventing lumps.
Instructions To Make Mary Berry’s Madeira Cake
Let’s roll up our sleeves and get baking! Here’s a step-by-step breakdown of how to create this delightful Madeira Cake.
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Preheat Your Oven
Set your oven to 170°C (150°C fan)/325°F/Gas Mark 3. Line and grease your loaf tin – this ensures the cake doesn’t stick and gives it that crisp, golden edge.
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Cream Butter and Sugar
In a large mixing bowl, beat together the butter and caster sugar using an electric mixer. You’re aiming for a pale, fluffy mixture. This step incorporates air, which is key to a light sponge.
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Add Eggs Gradually
Crack your eggs one at a time into the bowl, beating well after each addition. If the mixture looks like it’s curdling, don’t panic – just add a spoonful of your flour to bring it back together.
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Incorporate Dry Ingredients and Flavours
Sift in the self-raising flour, then add the ground almonds, lemon zest, and lemon juice. Fold everything gently using a spatula or large metal spoon. You want to retain as much air as possible, so no over-mixing!
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Pour and Decorate
Spoon the mixture into your prepared loaf tin, smoothing the top with a spatula. If you like, lay a few thin slices of lemon on top for decoration – this adds visual appeal and a hint of lemony caramelisation.
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Bake
Place the cake in the oven and bake for approximately 50-60 minutes. The cake is done when it’s golden, well-risen, and a skewer inserted into the centre comes out clean.
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Cool and Serve
Let the cake rest in the tin for 10 minutes before turning it out onto a wire rack to cool completely. This helps the structure firm up without becoming soggy.
Tips And Tricks
Mary Berry herself would tell you – baking is as much science as art. These little insights can help you get it just right:
- Room Temperature Ingredients: Cold butter or eggs can make the batter split. Give everything time to come to room temp before you start.
- Ground Almonds are Key: They not only add flavour but also keep the cake moist for longer. Don’t skip them!
- Don’t Overmix: Once the flour is added, be gentle. Overmixing knocks out the air you’ve lovingly beaten in.
- Test Doneness Carefully: Ovens vary. Start checking at the 50-minute mark. Look for a deep golden top and use a skewer to ensure the centre is fully cooked.
- Storage: This cake keeps incredibly well in an airtight tin for up to 5 days – in fact, it may taste even better the next day as the lemon flavour develops.
- Freezer-Friendly: You can freeze Madeira Cake! Wrap it tightly in cling film and foil, and it will keep for up to 3 months. Just defrost at room temperature overnight.
Mary Berry’s Madeira Cake is more than just a humble loaf – it’s a slice of British culinary history, brought to life with simple ingredients, a touch of citrus elegance, and a whole lot of heart. Whether you’re baking for a weekend treat, a family gathering, or just want to enjoy a classic with your afternoon cuppa, this cake is a winner every time.
Its beauty lies in its restraint: no frosting, no filling, no fuss. Just a gorgeously golden crust, a soft and buttery crumb, and that gentle zing of lemon that brightens every bite. Channel your inner Mary Berry, and let this timeless recipe bring a little classic charm to your kitchen.
So, what are you waiting for? Pop on your apron, preheat that oven, and let the baking begin!
Easy Recipe Variations For Mary Berry’s Madeira Cake
Mary Berry’s traditional Madeira cake is essentially a firm yet soft sponge that carries a delicate citrus note – usually from lemon zest. It’s elegant in its simplicity, which makes it the perfect blank canvas for a multitude of creative variations. Here are some delightful and easy ways to tweak the original while still keeping the integrity of Mary’s classic touch.
1. Citrus Twist
While lemon is standard, try blending different citrus zests for a more complex flavor. Orange and lime zest together give a bright, zippy profile. You can also add a splash of grapefruit juice to the batter for a deeper tang.
2. Almond Or Hazelnut Heaven
Replace a portion of the flour (around 20-25%) with ground almonds or hazelnuts. This not only gives a nuttier flavor but also adds a rich, moist texture. You can also sprinkle some flaked almonds on top before baking for a lovely crunch.
3. Berry Infusion
Fold in a handful of fresh or frozen berries – blueberries, raspberries, or chopped strawberries. To prevent them from sinking, toss them in a little flour before incorporating. The bursts of fruity sweetness contrast beautifully with the buttery cake.
4. Chocolate Marble Madeira
For a slightly more decadent take, separate one-third of the batter and mix in a couple of tablespoons of cocoa powder. Swirl the chocolate portion back into the plain batter before baking for a marbled effect. It looks stunning and adds an extra layer of indulgence.
5. Spiced Madeira Cake
Infuse your batter with warming spices like cinnamon, nutmeg, and ground ginger – particularly lovely in autumn and winter. Pair with a hint of orange zest and you’ve got a cake that smells like a cozy kitchen on a crisp day.
6. Glazed Elegance
Once cooled, elevate your cake by brushing it with a simple citrus glaze – just icing sugar mixed with lemon or orange juice. It adds sweetness and a glossy finish, perfect for afternoon tea or entertaining.
Storing Leftovers
If you’re lucky enough to have any leftovers (Madeira cake tends to disappear quickly!), proper storage is key to maintaining its freshness and texture.
Short-Term Storage
Because Madeira cake is relatively dense and buttery, it stores beautifully at room temperature for up to 5 days.
- Wrap it well: Use cling film or store in an airtight container to prevent it from drying out.
- Avoid refrigeration: Unless it’s especially hot or humid, the fridge can actually dry out the cake and dull the flavors.
Freezing For Later
Yes, you can absolutely freeze Madeira cake – and it freezes like a dream.
- Slice before freezing: This way you can thaw only what you need.
- Wrap tightly: First in cling film, then in foil, or place in a freezer-safe bag or container.
- Freeze for up to 3 months: Thaw at room temperature and, if desired, warm slightly in the oven to refresh the texture.
What To Eat With Mary Berry’s Madeira Cake?
Madeira cake is delightfully versatile, and while it’s perfect on its own, pairing it with the right accompaniments can elevate it into something truly special.
With Tea Or Coffee
Let’s start with the obvious – Madeira cake and a hot cup of tea is a match made in British baking heaven. Earl Grey enhances the citrus notes, while something stronger like Assam balances the sweetness. Prefer coffee? Go for a medium roast with nutty or chocolate undertones.
With Fresh Fruit And Cream
A slice of Madeira cake topped with lightly whipped cream and fresh berries is an effortless but elegant dessert. Strawberries and blueberries work beautifully, but stewed rhubarb or poached pears are also divine options.
With Lemon Curd Or Jam
The buttery sponge pairs well with sharp, vibrant lemon curd. Or try a good-quality raspberry or apricot jam spread on a warm slice – it’s nostalgic and utterly satisfying.
With Ice Cream Or Custard
Warm the cake slightly and serve it with a scoop of vanilla ice cream or a drizzle of hot custard. The contrast between the warm cake and the cold creaminess of the ice cream is irresistible, especially on a chilly evening.
With Cheese
This might sound unorthodox, but a thin slice of Madeira cake with a mild, creamy cheese like mascarpone or ricotta can be surprisingly delightful – especially with a drizzle of honey or a scattering of crushed nuts.
Conclusion
Mary Berry’s Madeira cake is more than just a sponge – it’s a canvas for culinary creativity, a staple of British baking heritage, and a comforting treat that never goes out of style. Whether you keep it classic or infuse it with new flavors, its fine crumb, subtle citrus notes, and golden crust make it a perennial favorite.
From exciting variations that bring new life to the traditional recipe, to thoughtful storage tips that preserve every crumb, and delightful pairings that turn a simple slice into a memorable experience – this cake has a quiet magic that lingers long after the last bite.
So go ahead, bake it, tweak it, and most importantly – enjoy it. Whether at a garden tea party, a rainy-day baking session, or simply a quiet moment with your favorite book, Mary Berry’s Madeira cake will always feel just right.
FAQs
What Makes Mary Berry’s Madeira Cake Recipe Unique?
Mary Berry’s Madeira cake recipe stands out for its rich, buttery flavor and light, yet firm texture. The combination of simple ingredients such as butter, sugar, eggs, and flour, along with a hint of lemon zest, results in a perfectly balanced, slightly sweet cake that pairs wonderfully with tea. Her method ensures the cake has a tight crumb, which is traditional for Madeira cake, making it ideal for slicing and serving with afternoon tea.
How Do I Achieve The Perfect Texture For Mary Berry’s Madeira Cake?
To achieve the perfect texture, it’s important to follow the method closely. Start by creaming the butter and sugar together until light and fluffy, which helps incorporate air into the batter. Make sure your eggs are added one at a time, mixing well between each addition. The flour should be folded in gently to avoid overworking the batter. Additionally, Mary Berry recommends baking the cake in a moderate oven, ensuring it bakes slowly and evenly, preventing it from drying out or becoming too dense.
Can I Adapt Mary Berry’s Madeira Cake Recipe For Different Flavors?
Yes, Mary Berry’s Madeira cake recipe is very adaptable. While the traditional version is flavored with a hint of lemon, you can experiment with different flavors. For example, you could add orange zest instead of lemon for a citrus twist, or incorporate vanilla extract for a more classic flavor. You can also add small amounts of almond extract or ground almonds to introduce a nutty depth to the cake. Just be mindful that adding too much liquid or heavy ingredients might affect the texture, so it’s best to make subtle adjustments.
