Ingredients

  • 200g (7 oz) (1 cup plus 2 tbsp) self-raising flour
  • 175g (6 oz) (12 tbsp) at room temperature, extra for greasing Kerrygold Pure Irish Salted Butter
  • 175g (6 oz) (¾ cup plus 2 tbsp) caster sugar
  • 3 eggs
  • 2 tbsp ground almonds or fine polenta
  • 1 tsp vanilla extract
  • 1 tbsp milk
  • Finely grated lemon rind, to decorate (optional)

Directions

This iconic cake is a favourite with all the family. Curious culinary spirits can dabble with orange or lemon rind or both. And on the off chance of leftovers, resurrect as a trifle.
  1. Preheat the oven to 180°C (350°F), Gas Mark 4. Sift the flour into a bowl and put to one side for later. Dice the butter into small cubes and pop them into a food processor. Add the sugar and beat it all up until the texture turns a pale cream.
  2. Keep the motor running, adding one egg with a tablespoon of the sifted flour to prevent curdling. Then add the other two eggs. When the eggs are fully integrated, throw in the almonds or polenta and give it another quick beat.
  3. Remove the lid and add the rest of the flour with the vanilla extract and milk. Give it one final beat until your cake mixture is smooth and creamy. Scraping the sides of the bowl with a spatula will ensure you don’t miss any of the mixture.
  4. Pour the cake mixture into a greased 20cm (8in) non-stick loaf tin that is about 16cm (4in) deep, smoothing the surface. Bake in the lower middle shelf of the oven and check on the cake after 45 minutes. Do the skewer test and if it comes out clean, it’s done. If not, pop it back in for another 5 - 10 minutes. The oven and size of the tin dictate the cooking time so best to repeat the skewer test until you are happy. Leave to cool in the tin for 10 minutes before turning it out onto a wire rack to cool completely.
  5. When the tea is brewing, decorate your Madeira cake with lemon rind and cut into slices to serve.

explore our

Similar Recipes

Baking

Apple & Hazelnut Streusel

This winter warmer is scrumptious with custard, clotted cream or crème fraîche...

Serves 8
Baking with Kids

Spiced Toffee Apple Cake

Shane Smith's spiced toffee apple cake serves 10-12. Preheat your o...

Baking

Rory O’ Connell’s Dried Fig, Date, Almond, Pistachio and Chocolate Cake

Rory O'Connell's delicious dried fig, date, almond, pistachio and chocolate cake...

Baking with Kids

Sausage Mummies

On a lightly floured cutting board, roll out one sheet of the puff p...

At home with Kerrygold

pan fried sea bream

Start the sauce first. Add you wine, shallots, bay leaf and thyme in...

Seasonal

Melting Snowman Biscuits

This recipe makes 18 of Shane Smith's melting snowman biscuits. To make the b...

At home with Kerrygold

Barbeque Lamb Chops with Irish Summer Salad Middle Eastern Style

To prepare:   Light your barbeque an hour before you intend...

see more