I use the word “moist” in the name of this cake because so many madeira cakes I have tasted over the years have been, in my view, heavy and dry! This one is light and moist, which is exactly how I like my cakes to be! I adapted it from a Butter Cake recipe, but since I use no butter in it a new name was in order. To serve, the cake can be iced if desired but I find a dusting of icing sugar on top is just as nice.
Ingredients:
- 3 eggs
- 1 egg white
- ½ cup caster sugar
- 84 grams oil
- ½ cup milk
- ½ cup brown rice flour
- ½ cup white rice flour
- ¾ teaspoon Xantham gum
- 3 teaspoons baking powder
Method:
Line a 20cm round cake tin.
Beat eggs, egg white and sugar until pale and frothy. Add oil and milk and beat in lightly.
Add flours, gum and baking powder and beat lightly (for no longer than about a minute) until mixture is smooth.
Pour the mixture into the prepared tin and set aside to stand while the oven heats.
Turn the oven to 180°C.
Once the oven is at temperature, place the cake in the oven and cook for 40 minutes. Test the cake with a skewer before taking out of the oven.
Hello Kate Nev & I love your site so far, nicely set out & easy to follow. Thank you for the brownies, very nice plus you certainly achieved the lightness. I made the moist madeira today, but just over cooked a bit so will try it at 30 -35 min next time. We think we will try some lemon curd or lemon honey on plus icing sugar as well. So will let you know how it goes. Looking forward to your next delights, Jeaniegran
Hi, Jean. Thanks for visiting my site! Glad you liked the Brownie. 🙂 Yes, oven temperatures can vary so cooking times may be different. Hopefully next time your cake will be perfect!
Will be trying the madeira on our New Years Guests tonight. Have a good one.
Thanks, Jean, Happy New Year to you and Neville, too! Hope the madeira cake is a hit!
Cake went really well. I put lemon curd + a sprinkling of icing sugar before serving.
Good to hear the cake went down well, sounds delicious with the lemon curd and icing sugar!
Made the Ginger Muffins this a.m. & we have enjoyed them during the day. Love them & will try a double recipe next time with deep freeze intentions.
jeaniegran
Hi, Jean. So pleased to hear that the ginger muffins were nice. Thanks for continuing to follow my site!