Madeira Cake

The 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 prepare it with an Italian twist:

Ingredients

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

Preparation

1. Preheat the oven to 170°C and prepare a loaf tin by greasing and flouring it or lining it with parchment paper.
2. In a large bowl, cream the butter with the sugar and lemon (or orange) zest until light and fluffy.
3. Add the eggs, one at a time, incorporating well after each addition.
4. Sift the flour and salt, then fold them gently into the mixture with a spatula, being careful not to overwork the batter.
5. If the dough is too thick, add a little milk to reach a soft consistency that drops off the spoon.
6. Pour the batter into the prepared tin 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 tin 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 citrusy accent to the dessert.

Curiosity

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