Ingredients

  • 200g (7 oz) (1 cup plus 2 tbsp) self-raising flour
  • 175g (6 oz) (12 tbsp) at room temperature, extra for greasing KERRYGOLD® IRISH CREAMERY BUTTER 454g
  • 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)
Print recipe

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

St. Patrick’s day themed Cupcakes

For the muffins: Preheat the oven to 180 °C and line a muffi...

Starters

Savoy cabbage soup with bacon

...

Serves 6
Starters

Chicken Liver PÂTÉ with Balsamic Vinegar & Capers

This chicken liver pâté is full of gutsy flavours and is a wonderful star...

Serves 4-6
Sides & Nibbles

Spinach and Ricotta rolls

Preheat the oven to 180C Fan. In a food Processor or using fi...

Serves 10
Baking

White Chocolate Blood Orange Cheesecake Tarts

...

Serves 6
Easy to Create

Gooey cheese toastie

Melt the butter in a small pot and add the flour. Whisk to...

Serves 8 toasties
Sides & Nibbles

Champ and Colcannon

The humble spud. What a versatile vegetable. This recipe is an old friend that s...

Serves 4-6
see more