Coffee Madiera Cake - a spin on the British classic | The Worktop #British #cake

Coffee Madeira Cake

Course Breads and Muffins, Cake
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 10 slices
Calories 451kcal
Author The Worktop


  • 2 sticks unsalted butter
  • 1 cup caster sugar
  • 4 tablespoons instant freeze-dried coffee - dissolved in 3 tablespoons of hot water to make a thick liquid
  • 4 medium eggs
  • 2 cups all-purpose flour
  • 2 1/2 teaspoons baking powder

To serve

  • 1 cup whipping cream
  • 1 tablespoon caster sugar
  • 1 teaspoon vanilla extract
  • fresh strawberries - washed


  • Preheat oven to 325°F / 170°C. Line a 10-inch loaf pan with parchment paper.
  • In a medium bowl, mix together the flour and baking powder. Set aside.
  • In a large bowl, cream together the butter, sugar and coffee until it is light and fluffy, about 7 minutes using a hand mixer.
  • Add in the eggs two at a time, with a spoonful of the flour mixture with each addition. Mix until the eggs are well incorporated. Gently fold in the flour mixture.
  • Pour everything into the lined loaf pan. Bake in the center of the oven for 55-60 minutes, or until a toothpick inserted into the middle of the cake comes out clean.
  • Allow to cool in the tin before removing the cake.
  • When you are ready to serve, in a large bowl, whip the whipping cream, caster sugar, and vanilla until stiff peaks form. Serve each slice of the Coffee Madeira Cake with whipped cream and strawberries on top.


Adapted from Nigella.


Calories: 451kcal | Carbohydrates: 43g | Protein: 5g | Fat: 29g | Saturated Fat: 17g | Cholesterol: 146mg | Sodium: 38mg | Potassium: 246mg | Fiber: 0g | Sugar: 21g | Vitamin A: 1010IU | Vitamin C: 0.2mg | Calcium: 81mg | Iron: 1.6mg