Madeira Cake


~Recipe Credit: Mummy Bobat~


  • 5 oz salted butter (preferably left at room temperature overnight / few hours)
  • 5 oz sugar (preferably caster sugar)
  • 7.5 oz (213g) plain flour
  • 0.5 oz (14g) cornflour
  • 1 tsp baking powder
  • 2 eggs (preferably left at room temperature overnight / few hours)
  • 1/2 tsp vanilla essence
  • 4 1/2 tbsps milk
  • flaked almonds (optional)


  1. Recite Bismillah
  2. Preheat oven to 170c fan. (Ovens may vary from 160-180)
  3. In a separate bowl beat butter with sugar till light & creamy. This may take a while & is the key to light & airy cakes. (We recommend taking out the stand mixer for this)
  4. Meanwhile sift flour & cornflour in a bowl & set aside.
  5. Grease a medium loaf pan (roughly around 21cm x 11cm) or a bundt pan with a generous amount of butter, including the sides. Then sprinkle some self raising flour & shake & tilt the tin around so it is thinly coated with flour. Shake off any excess flour. Set aside.
  6. Add in one egg at a time with a tbsp of flour to the mixture until well combined. Be careful not to over beat at this stage!
  7. Then add remaining flour, cornflour, milk & vanilla . Mix well but do not over beat!
  8. Finally fold in the baking powder.
  9. Pour into a medium greased loaf pan (roughly around 21cm x 11cm) or a bundt pan. Sprinkle flaked almonds on top.
  10. Bake at 170c for 40- 45 mins. After 30 mins, cover the cake with foil so it does not go brown. Do this as quickly as possible so your cake does not sink, try not to remove the cake from the oven. You will know the cake is done when you press the centre & it springs back. Do not rely on a clean toothpick!
  11. Run a knife all around the sides of the pan, this will help release the cake from the pan.
  12. Remove the cake from pan by placing a tray on top of the cake. Flip the tin over so that the top of the cake with the tray is now facing down. Pat the back of the tin all around. The cake should release from the bottom. Lift the tin gently.
  13. Allow to cool, preferably on a cooling rack .
  14. Enjoy!


  • If you do not have a stand mixer, have all the ingredients weighed out & ready so all you are focusing on is the making the cake batter!
  • If you do not have caster sugar, you can make some at home yourself! Simply blitz granulated sugar in a food processor / chopper, till the grains look like caster sugar, be careful not to blitz it too much & turn it into icing sugar!