Cherry and Almond Madeira Cake

Why Make This Cherry and Almond Madeira Cake?

The recipe is super simple and the final loaf comes out soft and moist, with a lovely crunch of the almonds on top. It contains common ingredients which can be found in most store cupboards.

Unlike the original recipe, this is an oil-based version of the traditional Madeira cake. Perfect if you have no butter on hand!

This sponge cake typically has a large crack on top. The crack appears as the dough rises in a hot oven, creating a visible dome in the middle.

It can be baked in a loaf tin, but also in a round cake tin (20cm diameter).

Enjoy this delicious and light cake with a refreshing iced mocha latte, caramel iced latte, or pumpkin spice iced latte.

Looking for more easy dessert recipes? Try these triple chocolate crepes, soft pancakes with fruit or fluffy American-style pancakes. Every brunch or dinner party will be awesome with red velvet muffins, sponge apple cake or espresso panna cotta.

Why Is It Called Madeira Cake?

Although the name may suggest it, Madeira cake doesn’t actually come from the Portuguese island of Madeira.

It is named after Madeira wine, which was usually paired with this type of cake. This combination became hugely popular back in the early to mid 19th century. The cake doesn't contain any wine.

English Madeira cake is also known as butter cake, pound cake, yellow cake or loaf cake.

Key Ingredients

This Madeira cake contains classic pantry ingredients. To make one loaf, you will need:

• Brown sugar
• Free-range eggs are richer in taste and a wonderful source of Vitamin D and protein. Eggs from free-running hens have beautiful orange yolks which also give this cake a darker and more vibrant color.
• Vanilla extract, if you can, use one from Madagascan vanilla for more delicate flavour.
• Almond flakes give the cake crunchy bite and denser texture. Chop some of them finely - now you got ground almonds to add to the dough!
• Self-raising flour or a mix of all-purpose (plain) flour and baking agent - see substitute section.
• Baking powder to help lift up the cake even more.
• Sunflower or vegetable oil to allow the cake to stay moist and light.
• Glace (candied) cherries for extra yummy and juicy filling. You can also use frozen cherries. See the substitutes section and recipe notes for more details.

Ingredient Substitutes

Are you missing any of the ingredients? Don't worry, here is a list of options if you need to make a swap:

• Use lemon zest (from ½ unwaxed lemon) instead of vanilla extract;
• Mix plain (all-purpose) flour and baking powder instead of self-raising flour (mix together 180 g of plain flour and 2 teaspoon of baking powder);
• Swap baking soda for baking powder (use ⅓ of bicarbonate soda compared to the total amount of baking powder needed, as baking soda is much stronger)
• Bake with frozen cherries (170g) directly from frozen, no need to defrost before, just cut them in half before coating them in flour;
• Finally, use white sugar (granulated or golden caster) instead of brown sugar.

Method

Just like with any other recipe, it's good to prepare all ingredients before you start baking.

Ensure you have everything and check for substitutes (above) in case you miss any key ingredients.

1. Start with rinsing the cherries under running water. Use a sieve. Let the cherries drain properly, set on a plate and dry them thoroughly with a clean tea towel.
2. Prepare your baking tin - line it with parchment paper.
3. Beat the eggs and them with sugar.
4. Sift the flour and add it to the cake dough mixture. Mix well until the batter is smooth and thick.
5. Add vanilla extract, ground almonds and oil.
6. Coat the cherries in flour.
7. Transfer part of the cake mixture to the baking tin, and top with half of the cherries. Repeat. Sprinkle with almond flakes and bake.

Variations

Feel free to play around with the flavours of this Madeira cake!

It will also taste delicious if you:

• Use orange zest instead of vanilla extract or lemon zest;
• Use candied orange peel or candied fruit (apricots, raisins) instead of glace cherries.

Top Tips

1. To speed up the preparation, put together all of the ingredients first. Use a kitchen scale to get exact measurements.
2. Use chilled eggs in this recipe, not at room temperature. Put them in the fridge 30 minutes before baking if needed.
3. To help prevent the cherries (fruit) from sinking in the cake mixture, dust them in flour before adding them to the batter. Also, layer out the batter and fruit quickly to stop them from sinking down to the bottom of the cake.
4. Only bake in a well-preheated oven. Switch it on ahead of time.
5. Does your oven bake unevenly? Turn the baking tin towards the end of the total baking time (but no earlier than 40 minutes into baking, as the cake could collapse).

Storage

This cherry and almond Madeira cake will stay fresh and moist for up to 4 days. Keep it in an airtight container at room temperature.

If using frozen cherries, consume the cake within 2 days.

You can make this Madeira cake ahead of time - this cake with glace (candied) cherries can be stored frozen in an airtight container in the freezer, for up to 3 months.

Defrost slowly in the fridge at least 12 hours before serving (or overnight).

Do not freeze cake made with previously frozen cherries (fruit).

FAQs