Madeira Cake

Madeira Cake is a classic British dessert, simple yet delicious – a soft buttery pound cake, traditionally served as an accompaniment to Madeira wine. Here’s how you can make it with an Italian touch:

Ingredients

• 240 grams unsalted butter, softened
• 200 grams granulated sugar
• Grated zest of 1 lemon (for an Italian touch you could also use the zest of an orange)
• 4 large eggs
• 240 grams self-raising flour
• A pinch of salt
• 2-3 tablespoons of milk
• Candied orange or citron for decoration (this is an Italian variant)

Preparation

1. Preheat the oven to 170 °C and prepare a loaf pan by greasing and flouring it or lining it with parchment paper.
2. In a large bowl, beat the butter with the sugar and lemon (or orange) zest until you get a light and fluffy mixture.
3. Add the eggs one at a time, incorporating them well after each addition.
4. Sift the flour and salt, then gently fold them into the batter with a spatula, avoiding overmixing.
5. If the batter is too thick, add a little milk to reach a soft consistency that falls off the spoon in dollops.
6. Pour the batter into the prepared pan and level the surface.
7. Bake for about 50-60 minutes or until a skewer inserted in the center comes out clean.
8. Let the cake cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.

For a final Italian touch, you could decorate the surface of the cake with slices of candied orange or citron, thus adding not only a decorative touch but also a citrus accent to the dessert.

Trivia

Despite the name, Madeira Cake originally did not contain Madeira wine. Its name derives from the fact that it was often served with this type of wine. Over time, Madeira Cake has become a classic of British pastry, appreciated for its simplicity and its buttery, lemony flavor.