Madeira Cake


You will need

4 x 6” round cake tins (or you can bake 2 batches if you only have 2), greased and lined.

270g unsalted butter, room temperature
270g caster sugar
5 small eggs
375g self-raising flour, sifted
4 ½ tbsp milk

For the custard

45g caster sugar
1 tbsp cornflour
5 small egg yolks
390ml double cream
¼ vanilla pod or ½ tsp vanilla extract

To colour: pinch of pink food colouring, or crushed, freeze dried raspberry (optional)


1 Preheat the oven to 180˚C /gas mark 6.

2 Cream the butter and sugar together until light and fluffy.

3 Add the eggs, and beat until just incorporated.

4 Fold in the flour, then add the milk slowly – you need just enough to ensure that the mixture falls slowly from the spoon.

5 Divide the mixture between the prepared cake tins and level out to the edges.

6 Bake for 30 minutes, or until a sharp knife inserted into the center comes out clean.

To make the custard

1 In a heatproof bowl, whisk together the sugar, cornflour and egg yolks by hand until white and fluffy.

NOTE: This works best if you whisk for 3 minutes, leave it to stand for a few minutes, then whisk again for 3 minutes.

2 Heat the cream with the vanilla in a heavy-bottomed pan, until it reaches a simmer. Pour the heated cream over the egg yolks, and whisk thoroughly until combined.

3 Add pink colouring or freeze-dried raspberries.

4 Place the bowl over a pan of simmering water to make a double boiler and whilst on a medium heat, stir continuously with a spatula, until thick and creamy – approximately 7–8 minutes.

5 Leave to cool completely.

This recipe has been created by London bakery owner, Lily Vanilli, to celebrate Del Monte’s 125th Anniversary. For more recipe inspiration, please visit

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