Pistachio and Rose Madeira Cake

STEP 1: PREPARE THE TIN AND OVEN

Grease and line your loaf or round tin. Preheat the oven to 350°F (180°C) — a Madeira benefits from a two-temperature bake to encourage the signature dome and crack. Have all sponge ingredients at room temperature.

STEP 2: CREAM THE BUTTER AND SUGAR

Beat the softened butter and caster sugar together for 4–5 minutes until very pale and fluffy; this long creaming builds the firm, even crumb. Add the eggs one at a time, beating well after each, and add a spoonful of the flour with the last egg to stop the batter splitting.

STEP 3: FOLD IN THE DRY INGREDIENTS

Sift over the self-raising flour and add the ground pistachios, lemon zest, a pinch of salt and the optional extract. Fold gently with a large metal spoon until just combined — do not overmix. Loosen with a tablespoon or two of milk until the batter drops reluctantly from the spoon.

STEP 4: BAKE FOR THE CRACK

Spoon the batter into the tin and level it, then make a shallow dip down the centre with the back of a spoon to encourage a clean central crack. Bake at 350°F (180°C) for the first 15 minutes to set a skin, then turn the oven down to 325°F (160°C) for a further 35–45 minutes, until domed, deeply cracked, golden, and a skewer comes out clean.

STEP 5: MAKE THE ROSEWATER SYRUP

While the cake bakes, gently heat the sugar and water in a small saucepan until the sugar dissolves, then simmer for 2–3 minutes to a light syrup. Off the heat, stir in the lemon juice, then add the rosewater a little at a time, tasting as you go — too much turns fragrant into soapy.

STEP 6: INJECT THE SYRUP

While the cake is still warm and in the tin, draw the warm syrup into a clean syringe and inject it at evenly spaced points across the top, going about two-thirds of the way down each time. Working methodically in a grid carries the rosewater through the whole crumb rather than just the surface. Brush any leftover syrup over the top. Cool in the tin for 10 minutes, then turn out onto a wire rack to cool completely.

STEP 7: GLAZE AND FINISH

Once cool, brush the top with the warmed, sieved apricot jam or apple jelly for a light, glossy glaze. Scatter with the chopped pistachios, a few pieces of brittle candied lemon peel and, if using, a pinch of dried rose petals. Madeira is best left an hour or two for the flavours to settle before slicing.