Having lived in Madrid for five years now, what I miss most is the traditional cake here, the Madrid cheesecake. When I first arrived, I bought it from bakeries a few times, but later decided to make it at home. After countless attempts, I finally figured out a fairly reliable recipe and method. Today I’m sharing it with everyone, hoping it helps those who want to try.
Ingredients You’ll Need
The recipe for Madrid cake is actually not complicated, and the main ingredients can be found at regular supermarkets. I typically use six eggs, 200 grams of granulated sugar, 150 grams of cake flour, 80 milliliters of olive oil, and a pinch of salt. I also recommend preparing some lemon zest, which is key to enhancing the aroma for Madrid cake ordering. Some people like to add rum, but I personally think it’s optional, depending on individual taste.
First, separate the eggs, placing the whites and yolks in two clean containers. The egg white container must be completely free of water and oil, otherwise whipping will fail. Add half the sugar to the yolks and beat with a mixer until the color lightens, then slowly pour in the olive oil while continuing to mix. Next, sift in the flour and fold it in with a spatula using a cutting motion, not stirring in circles to avoid developing gluten.
Whipping the egg whites is crucial for success. Start beating at low speed until foamy, then add the remaining sugar in three batches, gradually increasing speed until reaching soft peaks, meaning the whisk leaves a curved hook when lifted. Don’t beat to stiff peaks, or the cake will be too dry. Fold one-third of the meringue into the yolk mixture, then pour it back into the remaining meringue and continue folding.
Baking Temperature and Time
Preheat the oven to 170 degrees Celsius. I use a 20-centimeter diameter round pan, greasing the inside with butter to prevent sticking. After pouring in the batter, tap it gently a few times to release large air bubbles. Place it on the middle rack and bake for about 35 to 40 minutes. Never open the oven door frequently, as this can cause collapse. You can test with a toothpick inserted in the center after 30 minutes; if it comes out without wet batter, it’s done.
Below is a temperature-time reference table I’ve compiled through multiple trials, which you can adjust based on your oven’s characteristics:
| Oven Temperature | Baking Time | Suitable For |
|---|
| 160 degrees | 45 minutes | Strong oven heat |
| 170 degrees | 35-40 minutes | Standard temperature |
| 180 degrees | 30 minutes | Weak oven heat |
After removing from the oven, don’t unmold immediately; let it cool in the pan for ten minutes before inverting onto a cooling rack. Once completely cooled, you can dust with powdered sugar for decoration, or serve with whipped cream and fresh fruit. I personally love pairing it with a cup of coffee for afternoon tea - simply perfect. This cake has an even more delicate texture when refrigerated, so you can make it a day ahead and store it sealed in the fridge.
