Madeira cake

Madeira cake

By
From
Rustic
Makes
1 loaf

In our quest for a simple, firm-textured butter cake, the Madeira seemed to hit the spot. A very traditional English sponge, it can be eaten plain or with butter and jam, and works equally well with a coffee in the morning or with tea at teatime.

Ingredients

Quantity Ingredient
175g salted butter
1 teaspoon salted butter, for greasing
250g plain flour
1 teaspoon plain flour, for dusting
175g caster sugar
3 large eggs
1 teaspoon vanilla extract
2 teaspoons baking powder
50ml buttermilk

Method

  1. Preheat the oven to 180°C. Use the teaspoon of butter to grease a 1.2 litre loaf tin, then dust it using the teaspoon of flour.
  2. Cream the butter and sugar together in a large bowl for 5 minutes with an electric hand mixer.
  3. While continuing to beat, incorporate the eggs one at a time and then add the vanilla extract.
  4. Sift the flour and baking powder into the egg mix. Combine well.
  5. Fold in the buttermilk until everything is well combined.
  6. Pour the batter into the prepared tin and bake for 1 hour 30 minutes or until a skewer comes out clean when inserted into the middle of the cake. Leave to cool in the tin for around 10 minutes, then transfer to a wire rack to cool completely.
Tags:
English
Spanish
French
casual
entertaining
London
cafe
breakfast
lunch
dinner
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