Baked Goods > Desserts > British Desserts > Madeira Cake

Coffee and Walnut Madeira Cake Recipe

Ingredients with Measurements:
- 225g unsalted butter, softened
- 225g caster sugar
- 4 medium eggs
- 225g self-raising flour
- 1 tsp baking powder
- 50g walnuts, chopped
- 2 tbsp instant coffee granules
- 2 tbsp boiling water

Special equipment needed:
- 2lb loaf tin
- Electric mixer or hand whisk
- Mixing bowl
- Measuring cups and spoons
- Baking paper

Step-by-step instructions:

1. Preheat the oven to 180°C/350°F/Gas Mark 4. Grease and line a 2lb loaf tin with baking paper.

2. In a small bowl, dissolve the instant coffee granules in boiling water and set aside to cool.

3. In a mixing bowl, cream the softened butter and caster sugar together until light and fluffy.

4. Beat in the eggs, one at a time, adding a tablespoon of flour with each egg to prevent curdling.

5. Sift in the remaining flour and baking powder and fold in gently until just combined.

6. Add the cooled coffee mixture and chopped walnuts, and fold in gently.

7. Pour the mixture into the prepared loaf tin and smooth the surface with a spatula.

8. Bake in the preheated oven for 50-60 minutes, or until a skewer inserted into the center of the cake comes out clean.

9. Leave the cake to cool in the tin for 10 minutes, then turn out onto a wire rack to cool completely.


Time:
Preparation time: 15 minutes
Cooking time: 50-60 minutes
Temperature:
180°C/350°F/Gas Mark 4
Serving size:
8-10 slices

Nutritional information:
Per slice (based on 10 slices):
Calories: 410
Fat: 23g
Saturated Fat: 13g
Carbohydrates: 46g
Sugar: 28g
Protein: 5g
Fiber: 1g
Sodium: 135mg

Substitutions for ingredients:
- Walnuts can be substituted with pecans or hazelnuts.
- Instant coffee granules can be substituted with espresso powder or brewed coffee.

Variations:
- Add 50g of dark chocolate chips to the cake batter for a mocha twist.
- Replace the walnuts with chopped almonds or macadamia nuts for a different flavor and texture.
- Add a tablespoon of rum or brandy to the coffee mixture for an adult version of the cake.

Tips and tricks:
- Use room temperature butter and eggs for best results.
- Do not overmix the cake batter to avoid a tough texture.
- If the cake is browning too quickly, cover it with foil halfway through baking.
- Store the cake in an airtight container at room temperature for up to 3 days.

Storage instructions:
Store the cake in an airtight container at room temperature for up to 3 days.

Reheating instructions:
To reheat the cake, wrap it in foil and place it in a preheated oven at 180°C/350°F/Gas Mark 4 for 10-15 minutes.

Presentation ideas:
Dust the cake with icing sugar or cocoa powder before serving. Serve with a dollop of whipped cream or a scoop of vanilla ice cream.

Garnishes:
Decorate the cake with chopped walnuts or coffee beans.

Pairings:
Serve the cake with a cup of coffee or tea.

Suggested side dishes:
The cake can be served as a dessert or a sweet snack on its own.

Troubleshooting advice:
- If the cake sinks in the middle, it may be undercooked. Bake for a few more minutes and check with a skewer.
- If the cake is dry, it may have been overbaked. Check the cake 10 minutes before the end of baking time.
- If the cake is too dense, make sure not to overmix the batter.

Food safety advice:
Make sure to use fresh ingredients and store the cake properly to avoid foodborne illness.

Food history:
Madeira cake is a traditional sponge cake from the Portuguese island of Madeira. It is typically flavored with lemon zest and served with a glass of Madeira wine. The addition of coffee and walnuts is a modern twist on the classic recipe.

Flavor profiles:
The cake has a rich and nutty flavor, with a subtle coffee aroma.

Serving suggestions:
Serve the cake as a dessert or a sweet snack with a cup of coffee or tea.

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Region: British

Taste: Rich, Nutty, Sweet, Coffee, Moist, Coffee-Flavored