Madeira butter cake is a classic dessert originating from England, specifically from the island of Madeira, hence its name. Although its origin is British, this type of cake has been adopted and adapted in several Latin American countries, where it is known simply as "butter cake" or in some places as "butter sponge cake." This cake is characterized by its dense and moist texture, with a smooth and buttery flavor that makes it ideal to accompany tea or coffee. In different regions, it may receive slight variations in its preparation, but it always retains its original essence that makes it so appreciated.
In Latin American countries such as Mexico, Colombia, and Argentina, Madeira butter cake is popular at family gatherings and celebrations, being a simple yet elegant dessert. In Venezuela and Chile, it can also be found in bakeries under similar names, although with ingredients that vary according to local tradition. This type of cake also lends itself well to adding different flavors or additional ingredients, easily adapting to the taste of each region or personal preference.
How to prepare Madeira Butter Cake
To prepare this delicious cake, start by greasing the pan with melted butter, making sure to cover the entire surface to prevent sticking.
Sift the flour together with the baking powder into the food processor and add all the remaining ingredients, including refined sugar, butter, eggs, milk, and vanilla extract.
Run the machine for 20 counts to integrate the ingredients evenly.
With a spatula, scrape the sides of the processor to bring down any mixture stuck to the sides.
Run the machine for another 30 counts to obtain a homogeneous and smooth mixture.
Transfer the mixture to the previously greased pan and spread it evenly with a spatula.
Bake at 160 °C for 1 hour and 30 minutes or until a skewer inserted into the center comes out clean.
Once baked, leave the cake in the pan for 15 minutes before unmolding it onto a wire rack to cool completely.
If you wish to vary the flavor, you can add 2-3 teaspoons of caraway seeds for a seeded cake or prepare an orange cake by omitting the vanilla and adding 1 teaspoon of orange zest.
You can also prepare a lemon cake by adding 1 teaspoon of lemon zest, a chocolate chip cake by incorporating a crushed chocolate bar after scraping the sides, a raisin cake by adding 85 grams of raisins at that moment, or a spiced cake with 2-3 teaspoons of mixed spices along with the other ingredients.
