Why Was My Madeira Cake Dry And Crumbly?

Our answer

Nigella's My Mother-In-Law's Madeira Cake (from FEAST) is, like all madeira cakes, slightly denser and less moist than a tradtional Victoria sponge cake. However, it should not be particularly dry or crumbly. If you overmix a cake batter then it will result in a heavy, tough cake, so we are not sure that is the problem. It is more likely that the cake was baked for slightly too long.

As all ovens vary, the baking times for cakes can also vary. Although the baking time for the cake is 1 hour, we would suggest maybe checking the cake after 50 minutes. Carefully and gently open the oven door and feel if the top of the cake is firm. If it is, then check with a cake tester to see if the cake is done. If it feels slightly soft on top then wait 5 minutes and check again. Try not to open and close the oven door too vigorously, as a whoosh of cold air can cause the cake to sink if it is not done. Don't waste the cake that was made. Slices can be frozen and then used for trifles, such as Nigella's Rhubarb And Custard Trifle or the Raspberry And Lemongrass Trifle, as the dryer slices of cake will be good for soaking up the flavoured syrups and fruit juices.