Classic Madeira Cake
Whether your mood calls for bright and zesty or something indulgent and grown-up, these three toppings bring a classic Madeira to life—glossy, generous, and full of flavour
Lemon & Thyme Curd Glaze – Folláin Lemon Curd, chopped thyme – heat curd, stir in the thyme, cool and drizzle generously over the cooled cake, letting it cascade down the sides, garnish with fresh thyme sprigs and a light dusting of zest for a beautiful finish
Warm Folláin Irish Crème Liqueur Caramel Sauce with flaky sea salt & toasted hazelnuts – warm the caramel sauce, drizzle over the madeira, top with a small sprinkle of flaky sea salt and chopped hazelnuts
Raspberry jam, Rose & Coconut glaze -Folláin raspberry jam, rosewater, fresh raspberries, coconut shavings, and edible petals. Warm the jam and water over low heat until loosened, stir in the rosewater for a delicate floral note, brush a thin layer over the cake for a glossy, jewel-toned glaze, decorate with fresh raspberries, toasted coconut shavings and a few edible rose petals.
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200g unsalted butter, softened200g caster sugarZest of 1 lemon (or orange)3 large eggs280g plain flour2 tsp baking powder100ml whole milk1 tsp vanilla extract
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- Preheat oven to 170°C (fan 150°C) and grease and line a 900g loaf tin.
- Cream butter, sugar and zest until pale and fluffy.
- Add the eggs one by one, beating well.
- Sift in flour and baking powder. Fold gently.
- Stir in milk and vanilla until smooth.
- Pour into the tin and smooth the top.
- Bake for 50–55 minutes, until a skewer comes out clean.
- Cool for 10 minutes before transferring to a rack.
Ingredients
- 200g unsalted butter, softened
- 200g caster sugar
- Zest of 1 lemon (or orange)
- 3 large eggs
- 280g plain flour
- 2 tsp baking powder
- 100ml whole milk
- 1 tsp vanilla extract
Method
- Preheat oven to 170°C (fan 150°C) and grease and line a 900g loaf tin.
- Cream butter, sugar and zest until pale and fluffy.
- Add the eggs one by one, beating well.
- Sift in flour and baking powder. Fold gently.
- Stir in milk and vanilla until smooth.
- Pour into the tin and smooth the top.
- Bake for 50–55 minutes, until a skewer comes out clean.
- Cool for 10 minutes before transferring to a rack.
