Madeira Cake

December 06, 2017
Simple and delicious Madeira Cake

Madeira cake recipe

I was in two mind whether to share or not to share this Madeira cake recipe.
The cake was excellent, tasted great, just like how I thought how Madeira cake would be.

My problem was, when it comes to taking photos. I wasn't inspired.. at all, to make my Madeira cake looked more presentable, photo worthy, pretty!

Apologies peeps :(

Simple and delicious Madeira cake

Back to the cake...

Of late, I find myself keen on retro baking and cooking, I love to try out bakes that I used to oogled and drooled when I was a kid.

And Madeira cake is one of bakes!
Neither hubby or kids heard of Madeira Cake, until I baked one.
(and they thought its Mildura cake, duh!)

I want to try them all...
Be it my mom's handwritten recipes or from my cousin's fancy recipe books in the 70s.
Plus, I have heaps of cut-out recipes from old magazines, I collected over the years, from the early 80's.

Another cake on my "To bake list" is Sugee cake. If you have family recipe and willing to share, please shoot me an email. I would love to bake one :D.

Classic madeira cake is perfect with tea

So what's the difference between Madeira Cake and Butter cake?

Its the same, by a quick glance at the ingredients below.
Same ratio of butter, sugar and flour.

Some say that its is the English way of calling butter cake, a Madeira cake, when it was served with Madeira wine. 

But this Madeira cake that I adapt from BBC Goodfood, has almond meal and zest of lemon!
The two ingredients that make Madeira cake denser, rough in texture (kind of sandy due to almond meal), but it was a GOOD butter cake nevertheless.

Yield: 8-10 servings

Madeira Cake

Simple and delicious classic Madeira cake


175 g butter at room temperature
175 caster sugar
3 large eggs
175g plain flour
25g corn flour
3 teaspoon baking powder
50g almond meal
zest of 1 lemon
few drops of vanilla paste
5-6 teaspoon milk *


Sieve flours and baking powder twice.
Pre heat oven to 170C .
Line a loaf pan with greaseproof paper
Cream butter and sugar till pale and light
Add egg one at a time
Add lemon zest
Add vanilla paste
Fold in flour mixture and almond meal
Mix into a smooth batter
Pour the batter into the loaf pan
Bake for 50 minutes or until the skewer comes off clean.
Leave to cool in the pan for 10 minutes then transfer to wire rack to completely cool before serving.


* if the batter is thick and doesn't fall off the spoon easily, add milk one teaspoon at a time.
For this recipe, I added 6 teaspoons of milk.
Created using The Recipes Generator


Post a Comment

Thank you for taking some of your precious time to comment...
Your comments will definitely brighten up my day :D

Appreciate if you could leave your NAME at the end of your comment, should you choose to sign under ANONYMOUS... so I could address your reply accordingly...

One more thing...No Spamming!!!

Have a Wonderful Day... GOD Bless :D