Madeira Cake (Nigella Lawson) 马德拉蛋糕
I was attracted to this Madeira Cake (Nigella Lawson) for Bake Along event, when Zoe baked a very small cake with only 1 egg. I quickly went into my storeroom to dig into my boxes to look for smallest loaf tin that I could find. I was so pleased to be rewarded with this yellow cake full of lemon flavour for our afternoon tea. I love the light and soft texture of this cake especially the crispy sugary top. Just can’t help treating myself to another slice of this yummy cake!
Madeira Cake (Nigella Lawson)
Prep time
Cook time
Total time
Author: Ann Low
Serves: 3
Ingredients
- 80g butter, softened
- 50g caster sugar
- lemon zest of 1 lemon
- 2 tbsp lemon juice
- 1 large egg (70g), lightly beaten
- 70g self-raising flour
- 30g plain flour
Topping - caster sugar (I used natural raw sugar)
Instructions
- Preheat oven to 170 deg C and line loaf tin (7 x 3 inch) with parchment paper all sides up. Sift flour together and set aside.
- Cream the butter and sugar till fluffy, and add the lemon zest with a hand electric mixer.
- Add the beaten eggs in 3 batches with a tablespoon of the flour for each at low speed.
- Then gently mix in the rest of the flour in few batches with a rubber spatula. Finally, the lemon juice.
- Pour batter into prepared tin and spread evenly with a spoon.
- Sprinkle sugar over the top of the batter.
- Bake for 25 mins or until a skewer comes out clean (I baked mine for 35 mins).
马德拉蛋糕 Madeira Cake (Nigella Lawson)
*加入柠檬汁和柠檬皮屑，有了柠檬香气。出炉的蛋糕表面一层脆脆的，非常好吃！
材料：
- 80克 牛油，稍微软
- 50克 细糖
- 1粒柠檬皮屑
- 2汤匙 柠檬汁
- 1个 全蛋 ，打散（约70克）
- 70克 自发面粉
- 30克 普通面粉
- 细砂糖 （我用原蔗金砂糖） （撒面），适量
做法：
- 预热烤箱致摄氏170度。一个小烤盘（7 x 3 寸），铺纸。粉类过筛，备用。
- 用手电动搅拌器将牛油和糖一起打致松发，加入柠檬皮屑拌匀。
- 用底速度，将鸡蛋液分次加入。每加入一次蛋液搅匀，接着加入1汤匙粉类拌均匀，才下第二次的蛋液和粉类。一共三次。
- 把剩下的粉类分次拌入用刮刀拌匀。最后拌入柠檬汁，混合均匀即可。
- 将面糊倒入烤盘里，抹平。撒上适量的砂糖。
- 放入烤箱，烤约25分钟（我烤了35分钟）或竹签扎入蛋糕内部，取出竹签不沾黏，即可出炉。
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It looks very good! Really spongy!
Hi Ann,I'm happy that you like my idea of baking the cake in its original composite but baking it with a reduced proportion! Best of both world, isn't it??? :p I like your idea of baking with raw sugar topping too… The slightly caramelised taste must be yummy too :DZoe
I really love the light and smooth texture of this beautiful cake. YUM!
Beautiful madeira cake! I love your use of raw sugar. 🙂
your cake is so beautifully baked up… so neat and tidy.. love love!
I think I can wallop half of your cake for my afternoon tea…. nice clicks, Ann!
Hi, I am Joan. May I know if your butter is salted or unsalted?
Hi Joan, I used salted butter.
Hi Ann, this cake looks interesting. Will bookmark it to try later. Can i use brown sugar instead coz i dun raw sugar??
Hi Wendy, Sure, any type of sugar can be used/
Thanks Ann!
Beautiful madeira cake, like the golden crust topping.
hi… can i use lime juice and its zest instead of lemon? tq!
Yes, sure.
hey ann! your store room must be loaded with your baking stuffs! haha! i hv eaten a lot of this cake! the raw sugar makes it quite attractive too!
love this cake Ann!
Hi Ann,Your mini cake looks so pretty with the sugary topping! Glad that you have enjoyed this cake too! Thanks for baking along with us!
Hi we have to mix the self rising flour and all purpose flour(Plain flour) together? when adding the one spoonful of egg and one spoonful of flour ,do we need to continue whisk the batter using the mixer?(For point 3 & 4)or have to stop the mixer when stir in the flour?how long do we have to mix the mixture together?thks
Hi Shirley, yes, mix and sieve the self raising flour and all purpose together. Whisk the beaten egg with the mixer in 3 batches, that is batch of beaten egg with 1 tablespoon of flour, beat at low speed until combined. Lastly add in the remaining flour in batches and fold well with a rubber spatula. Each mixing only take a couple of minutes.
Hi Ann, I baked this cake today and got a very short cake (abt 1.3 inches) and the sides are very crusty too and the bottom very brown…i guessed i overbaked it but smelt so so "pang". Yet to taste it yet. Anyway thanks for your lovely recipe 😀
Hi Wendy, Your cake is really very short. Have you used a mini loaf pan? You may need to double the recipe next time.
Looks good! I think I should have underbaked it like you did then perhaps it would not be so dry!
With reduced recipe, I can bake without guilt and get to enjoy the cake as well. Thanks for sharing. =)
This cake is really good. I love it. Adding raw sugar makes it less guilty. 🙂
Hi, I am Joan. May I know if your butter is salted or unsalted?
Hi Joan, I used salted butter.
Hi Ann, I baked this cake today and got a very short cake (abt 1.3 inches) and the sides are very crusty too and the bottom very brown…i guessed i overbaked it but smelt so so "pang". Yet to taste it yet. Anyway thanks for your lovely recipe 😀
Hi Wendy, Your cake is really very short. Have you used a mini loaf pan? You may need to double the recipe next time.
hi… can i use lime juice and its zest instead of lemon? tq!
Yes， sure.
With reduced recipe, I can bake without guilt and get to enjoy the cake as well. Thanks for sharing. =)
Hi Ann, this cake looks interesting. Will bookmark it to try later. Can i use brown sugar instead coz i dun raw sugar??
Hi Wendy, Sure, any type of sugar can be used/
Thanks Ann!
Hi we have to mix the self rising flour and all purpose flour(Plain flour) together? when adding the one spoonful of egg and one spoonful of flour ,do we need to continue whisk the batter using the mixer?(For point 3 & 4)or have to stop the mixer when stir in the flour?how long do we have to mix the mixture together?thks
Hi Shirley, yes, mix and sieve the self raising flour and all purpose together. Whisk the beaten egg with the mixer in 3 batches, that is batch of beaten egg with 1 tablespoon of flour, beat at low speed until combined. Lastly add in the remaining flour in batches and fold well with a rubber spatula. Each mixing only take a couple of minutes.
This cake is really good. I love it. Adding raw sugar makes it less guilty. 🙂
love this cake Ann!
Hi Ann,
Your mini cake looks so pretty with the sugary topping! Glad that you have enjoyed this cake too! Thanks for baking along with us!
hey ann! your store room must be loaded with your baking stuffs! haha! i hv eaten a lot of this cake! the raw sugar makes it quite attractive too!
Looks good! I think I should have underbaked it like you did then perhaps it would not be so dry!
Beautiful madeira cake, like the golden crust topping.
I think I can wallop half of your cake for my afternoon tea…. nice clicks, Ann!
It looks very good! Really spongy!
I really love the light and smooth texture of this beautiful cake. YUM!
Beautiful madeira cake! I love your use of raw sugar. 🙂
your cake is so beautifully baked up… so neat and tidy.. love love!
Hi Ann,
I'm happy that you like my idea of baking the cake in its original composite but baking it with a reduced proportion! Best of both world, isn't it??? :p I like your idea of baking with raw sugar topping too… The slightly caramelised taste must be yummy too 😀
Zoe