James Martin Madeira Cake is a quintessential British classic, known for its firm yet light texture, rich buttery taste, and fragrant lemon zest aroma. Distinct from a delicate sponge, this cake is robust enough to hold its shape when sliced and is famous for the signature crack that forms along the golden top during baking. It is a timeless teatime treat that pairs perfectly with a cup of tea or a glass of Madeira wine.
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Why You Will Love This Madeira Cake Recipe
- Sturdy Texture: Unlike airy sponge cakes, Madeira cake has a closer, denser crumb that makes it perfect for dunking in tea without falling apart.
- The Signature Crack: The charm of this cake lies in its rustic appearance; the dome rises and cracks down the middle, creating a beautiful, homemade aesthetic.
- Simple Ingredients: It relies on equal measures of pantry staples—butter, sugar, flour, and eggs—enhanced simply with lemon zest.
- Keeps Well: Due to the high butter content and denser structure, this cake actually stays moist and delicious for longer than most sponges.
- Versatile: It is delicious plain, but sturdy enough to be used as a base for trifles or layered with buttercream if desired.
James Martin Madeira Cake Ingredients
- 250g unsalted butter, softened (plus extra for greasing)
- 250g caster sugar
- 4 large eggs
- 250g self-raising flour
- 50g ground almonds (James Martin often uses these to retain moisture)
- 1 lemon, zested
- 1 tsp vanilla extract
- 3 slices of candied citron peel or lemon peel (for garnish)
How To Make James Martin Madeira Cake
- Prep: Preheat your oven to 170°C (340°F). Grease a 900g (2lb) loaf tin and line the base and sides with baking parchment.
- Cream Butter and Sugar: In a large bowl or stand mixer, beat the 250g of softened butter and 250g of caster sugar together for 5 to 8 minutes. The mixture should be very pale, light, and creamy. This aeration is crucial for the rise.
- Add Eggs: Beat in the 4 eggs one at a time. Add a tablespoon of the flour with the last egg to prevent the mixture from curdling. Stir in the 1 tsp of vanilla extract.
- Fold Dry Ingredients: Sift the remaining 250g of self-raising flour into the bowl. Add the 50g of ground almonds and the lemon zest. Using a large metal spoon, fold the dry ingredients into the wet mixture gently. Stop as soon as the flour disappears to avoid overworking the gluten (which makes the cake tough).
- Fill Tin: Spoon the batter into the prepared loaf tin and smooth the surface with a spatula.
- Bake: Place in the center of the oven and bake for 55 to 65 minutes.
- Add Garnish (Optional): If you want the traditional look, open the oven carefully after 40 minutes and place the candied peel slices on top of the cake. (Doing this later prevents them from sinking).
- Check Doneness: The cake is ready when it is golden brown, risen with a crack on top, and a skewer inserted into the center comes out clean.
- Cool: Let the cake cool in the tin for 15 minutes, then turn it out onto a wire rack to cool completely.
Recipe Tips
- Room Temperature: Ensure your butter is completely soft and your eggs are at room temperature. This creates an emulsion that traps air, leading to a lighter cake.
- The Crack: Do not try to prevent the crack; it is the hallmark of a good Madeira cake. If you want to encourage a neat crack, chill the batter in the tin for 20 minutes before baking, or slice a line down the center of the batter with a knife before it goes in the oven.
- Ground Almonds: If you need a nut-free version, replace the 50g of ground almonds with an extra 50g of flour, though the cake may be slightly drier.
- Browning Too Fast: If the top of the cake is browning too quickly but the center is still raw, cover the tin loosely with a piece of aluminum foil for the last 15 minutes of baking.
What To Serve With Madeira Cake?
Tradition dictates that this Madeira Cake be served with a glass of Madeira wine, which complements the citrus notes. However, it is most commonly enjoyed today with a strong cup of English Breakfast tea or coffee. Because the cake is relatively plain, it also pairs beautifully with fresh berries and a dollop of clotted cream or lightly whipped cream for a simple summer dessert.
How To Store Leftovers Madeira Cake?
- Room Temperature: Store the cake in an airtight tin or container. It keeps beautifully for 3 to 4 days at room temperature and often tastes better on the second day.
- Freeze: Wrap individual slices or the whole loaf tightly in cling film and foil. Freeze for up to 3 months.
How To Reheat Leftovers Madeira Cake?
The Golden Rule: Do not overheat. Since this cake relies on a high fat content (butter) for its structure, heating it for too long will cause the butter to melt and leak out, resulting in a greasy, heavy texture. You only want to warm the crumb slightly.
- Toaster: For a treat, slices of stale Madeira cake are delicious lightly toasted (on a low setting) and spread with fresh butter.
- Microwave: Warm a slice for just 10 to 15 seconds to soften the butter and bring back the “fresh out of the oven” texture.
FAQs
It is not made with Madeira wine. It got its name in the 19th century because it was traditionally served alongside a glass of Madeira wine.
If you don’t have self-raising flour, use 250g of plain flour and add 3 teaspoons of baking powder.
The batter becomes more fluid as it heats up. If you put the peel on at the start, gravity pulls it down. Adding it 40 minutes into the bake ensures the batter has set enough to hold the peel on top.
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Madeira Cake Nutrition Facts
Serving Size: 1 slice (serves 10)
- Calories: 360 kcal
- Total Fat: 22g
- Saturated Fat: 13g
- Cholesterol: 105mg
- Sodium: 190mg
- Total Carbohydrate: 38g
- Dietary Fiber: 1g
- Sugars: 25g
- Protein: 5g
James Martin Madeira Cake
Course: Dessert, Breakfast, BrunchCuisine: British, AmericanDifficulty: Easy10
servings20
minutes1
hour360
kcalThis traditional British Madeira Cake teatime classic is defined by its firm yet light texture, rich buttery crumb, and delicate aroma of fresh lemon zest. Enriched with ground almonds to retain moisture, it bakes to a golden perfection featuring the signature rustic crack along the top. Robust enough to be sliced without crumbling, it is the perfect partner for a strong cup of tea or a glass of Madeira wine.
Ingredients
250g unsalted butter, softened (plus extra for greasing)
250g caster sugar
4 large eggs
250g self-raising flour
50g ground almonds (James Martin often uses these to retain moisture)
1 lemon, zested
1 tsp vanilla extract
3 slices of candied citron peel or lemon peel (for garnish)
Directions
- Prep: Preheat your oven to 170°C (340°F). Grease a 900g (2lb) loaf tin and line the base and sides with baking parchment.
- Cream Butter and Sugar: In a large bowl or stand mixer, beat the 250g of softened butter and 250g of caster sugar together for 5 to 8 minutes. The mixture should be very pale, light, and creamy. This aeration is crucial for the rise.
- Add Eggs: Beat in the 4 eggs one at a time. Add a tablespoon of the flour with the last egg to prevent the mixture from curdling. Stir in the 1 tsp of vanilla extract.
- Fold Dry Ingredients: Sift the remaining 250g of self-raising flour into the bowl. Add the 50g of ground almonds and the lemon zest. Using a large metal spoon, fold the dry ingredients into the wet mixture gently. Stop as soon as the flour disappears to avoid overworking the gluten (which makes the cake tough).
- Fill Tin: Spoon the batter into the prepared loaf tin and smooth the surface with a spatula.
- Bake: Place in the center of the oven and bake for 55 to 65 minutes.
- Add Garnish (Optional): If you want the traditional look, open the oven carefully after 40 minutes and place the candied peel slices on top of the Madeira Cake. (Doing this later prevents them from sinking).
- Check Doneness: The Madeira Cake is ready when it is golden brown, risen with a crack on top, and a skewer inserted into the center comes out clean.
- Cool: Let the Madeira Cake cool in the tin for 15 minutes, then turn it out onto a wire rack to cool completely.
Notes
- Room Temperature: Ensure your butter is completely soft and your eggs are at room temperature. This creates an emulsion that traps air, leading to a lighter cake.
The Crack: Do not try to prevent the crack; it is the hallmark of a good Madeira cake. If you want to encourage a neat crack, chill the batter in the tin for 20 minutes before baking, or slice a line down the center of the batter with a knife before it goes in the oven.
Ground Almonds: If you need a nut-free version, replace the 50g of ground almonds with an extra 50g of flour, though the cake may be slightly drier.
Browning Too Fast: If the top of the Madeira Cake is browning too quickly but the center is still raw, cover the tin loosely with a piece of aluminum foil for the last 15 minutes of baking.
