Gemma G.: "I love the use of gluten-free rice flour in this…" Read More
8Ingredients
700Calories
75Minutes

A traditional sponge cake in English cookery, the Madeira Cake is a classic cake that all bakers should try. This homemade recipe for Madeira Cake is made with a mixture of rice and cake flour. Lightly flavored with lemon zest, this Madeira Cake has a slight citrusy flavor throughout. Bake time is one hour. Garnish with candied lemon or curls of lemon peel and serve as an after dinner treat or an accompaniment to an afternoon cup of tea.

Ingredients

  • 150 grams butter (room temperature)
  • 100 grams granulated sugar
  • 225 grams cake flour
  • 50 grams rice flour
  • 2 2/3 teaspoons baking powder
  • 1 lemon (zested and juiced)
  • 4 medium eggs
  • lemons (candied, optional)

Directions

  1. Preheat the oven to 180 degrees Celsius (or 160 C. if it is a convection oven).
  2. In a bowl, beat together the butter and sugar until light and creamy.
  3. In another bowl, sift together the cake flour, rice flour, and baking powder. Stir in the lemon zest.
  4. Separately, whisk the eggs and lemon juice together.
  5. Alternatively, add the dry and wet ingredients to the butter mixture, beating well after each addition.
  6. Line an 18-centimeter-diameter cake pan with parchment paper and grease it well. Pour the batter in and smooth out the top with a spatula.
  7. Bake for 1 hour, then remove to a baking rack to cool. Garnish with candied lemons (optional) before serving.
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NutritionView more

700Calories
Sodium27%DV640mg
Fat55%DV36g
Protein25%DV13g
Carbs29%DV86g
Fiber16%DV4g

PER SERVING *

Calories700Calories from Fat320
% DAILY VALUE*
Total Fat36g55%
Saturated Fat21g105%
Trans Fat
Cholesterol290mg97%
Sodium640mg27%
Potassium220mg6%
Protein13g25%
Calories from Fat320
% DAILY VALUE*
Total Carbohydrate86g29%
Dietary Fiber4g16%
Sugars26g52%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

Reviews(1)

Yummly User
Gemma G. 31 May 2015
I love the use of gluten-free rice flour in this recipe, as I use gluten-free whenever possible. I replaced 2/3 cup of cake flour with 2/3 cup white rice flour including the 5 tablespoons of white rice flour the recipe called for. It made the cake melt in my mouth and was extra tender and crumbly. I will try this again.