Mary Berry Madeira Cake Recipe
Mary Berry's Madeira Cake is a classic British dessert that's perfect for any afternoon tea or gathering. It's known for its delightful lemon flavor and moist, buttery texture, making it a favorite for both new and experienced bakers. Here's how you can recreate this delightful cake, inspired by Mary Berry's renowned baking skills.
Ingredients for Mary Berry's Madeira Cake
- Butter: 240g, unsalted and softened
- Caster Sugar: 200g
- Lemon: Zest and juice of 1 unwaxed lemon
- Eggs: 3 large
- Self-Raising Flour: 210g
- Plain Flour: 90g
- For Decoration: Lemon slices and granulated sugar (115g)
You'll also need basic baking equipment like a round cake tin (18 cm/7 inches), a large mixing bowl, an electric mixer or a wooden spoon, and a wire rack for cooling.
Preparation Instructions
- Preheat your oven to 170°C (150°C fan, gas mark 3). Begin by creaming together the softened butter and caster sugar until light and fluffy, then incorporate the eggs one at a time, adding lemon zest and juice afterward.
- Sift and fold in the self-raising and plain flours gently until the batter is smooth. Transfer the batter into your prepared cake tin, smoothing out the top.
- Bake for approximately 1 hour to 1 hour and 15 minutes. The cake should be golden and springy to the touch. A skewer inserted should come out clean.
- While the cake cools, prepare the lemon decoration by simmering lemon slices in sugar water until tender and translucent. Arrange these slices on top of the cooled cake for a beautiful finish.
Storage and Reheating
Store the cake at room temperature wrapped in plastic wrap for up to 3 days. For longer storage, refrigerate for up to a week or freeze for up to 3 months. When ready to serve again, let it thaw at room temperature or gently reheat in the microwave or oven.
Nutritional Information
The cake is rich in flavor, with each slice providing a hearty dose of calories mainly from sugar and butter. For detailed nutritional values, consider the main ingredients like butter, sugar, and flour, which contribute to the cake's calorie, fat, and carbohydrate content.
FAQ about Mary Berry's Madeira Cake
- Can I use margarine instead of butter? Yes, but butter is preferred for its flavor.
- How do I know when it's fully baked? The cake is ready when it's golden brown, springs back when pressed, and a skewer comes out clean.
- Can I add nuts or fruits? Yes, feel free to customize with dried fruits or nuts.
Enjoy baking this simple yet elegant cake that's sure to impress at any occasion. Whether you're a seasoned baker or new to the kitchen, Mary Berry's Madeira Cake is a foolproof recipe that's bound to become a favorite.
For a variation on the classic, Delia Smith offers her own take on Madeira Cake, emphasizing the importance of the right consistency and adding milk to achieve a creamy batter. Delia's version includes using spreadable butter, a pinch of salt, and a thin slice of candied citron peel for decoration, baked at 170°C in a loaf tin.
Both recipes highlight the versatility and beloved nature of Madeira Cake, making it a timeless choice for bakers everywhere. Enjoy the process of creating this delightful treat and sharing it with friends and family.