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Nigella Madeira Cake

Nigella Madeira Cake
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This classic butter cake has a close, tender crumb, a rich lemon-butter aroma, and the firm yet delicate texture that makes Madeira cake ideal for slicing cleanly. Traditionally baked rather than cooked on the stovetop, it is finished with a crackled top and a strip of candied citron or lemon zest for a refined, old-fashioned presentation.

Ingredients

Scale
  • 1 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 2 tbsp lemon zest, finely grated
  • 4 large eggs, room temperature
  • 1 1/2 cups all-purpose flour, sifted
  • 1 tsp baking powder
  • 1/4 tsp fine sea salt
  • 2 tbsp whole milk, room temperature
  • 2 tbsp candied citron peel, thinly sliced

Instructions

  1. Prepare a 6-inch round cake pan by greasing it thoroughly with butter and lining the base with parchment. Because Madeira cake is properly baked, the primary method is to bake it in a preheated oven at 350°F / 177°C; if you must use the stovetop, set up a heavy Dutch oven or deep skillet with a tight-fitting lid and a wire rack inside to create an improvised baking chamber over low heat.
  2. Place the softened butter, granulated sugar, and lemon zest in the bowl of a stand mixer fitted with the paddle attachment, or use a large bowl with a hand mixer. Beat on medium speed for 4 to 5 minutes, scraping the bowl twice, until the mixture is very pale and fluffy; this step traps air and is essential for a fine, even crumb, so do not rush it.
  3. Crack the eggs into a small bowl and add them to the butter mixture one at a time, beating well after each addition. If the batter looks slightly curdled, add 1 tablespoon of the measured flour and continue mixing; this helps stabilize the emulsion and prevents a heavy, greasy cake.
  4. In a separate bowl, whisk together the sifted all-purpose flour, baking powder, and fine sea salt until evenly combined. Add the dry ingredients to the batter in two additions, mixing on low speed just until no dry streaks remain, because overmixing at this stage will toughen the crumb.
  5. Add the whole milk and fold gently with a flexible spatula until the batter is smooth and thick. The finished batter should hold soft ridges and drop slowly from the spatula; if it is beaten aggressively now, the cake can bake up dense instead of tender.
  6. Scrape the batter into the prepared pan and level the top with a small offset spatula. Arrange the sliced candied citron peel in a neat strip down the center, pressing it in lightly so it adheres without sinking too deeply during baking.
  7. For the oven method, bake at 350°F / 177°C for 55 to 65 minutes, rotating once after 40 minutes, until the cake is deeply golden, lightly domed, and a tester inserted in the center comes out clean. For the stovetop alternative, place the pan on the rack inside the covered pot over low heat and cook 60 to 80 minutes, checking only after 50 minutes; the lid should remain closed as much as possible so the trapped heat stays steady.
  8. Watch for doneness using visual and tactile cues rather than color alone. The surface should be set with a characteristic central crack, the edges should just begin to pull from the pan, and the center should spring back lightly when pressed with a fingertip.
  9. Transfer the pan to a wire rack and let the cake cool for 15 minutes before unmolding. Running a thin knife around the edge too early can tear the crust, so allow the structure to settle before turning it out.
  10. Remove the cake from the pan, peel off the parchment, and cool completely on the rack for at least 45 minutes before slicing. Madeira cake cuts best when fully cooled, and the lemon-butter flavor becomes more rounded as it rests.

Notes

Store the cooled cake tightly wrapped at room temperature for up to 3 days or refrigerate for up to 5 days. Freeze whole or in slices, well wrapped and airtight, for up to 2 months; thaw overnight in the refrigerator or at room temperature for 2 to 3 hours. To reheat, warm individual slices in a 300°F / 149°C oven for 5 to 7 minutes, or on a covered skillet over very low heat for 2 to 3 minutes until just softened; avoid microwaving too long or the crumb will toughen.

Nutrition

Keywords: Nigella Madeira Cake, madeira cake, lemon butter cake, British tea cake, classic sponge cake, stovetop cake alternative

Find it online: https://chefnigellarecipes.uk/nigella-madeira-cake/