Sunday, November 19, 2006

Madeira cake

On a very lazy Sunday, I was trying to find something good on TV when I felt a sudden urge to bake!

I checked some of my books but every time one recipe got my attention I realized I didn’t have all the necessary ingredients. My fridge was sending me a message: “go to the grocery store!!”

I found two different recipes for Madeira cake (which is not common here in Brazil). Although I like this book very much, I decided to prepare the other recipe for two reasons: it called for almond meal – I love almonds – and it was a Donna Hay recipe. This woman is a modern time Midas.

The cake was not so high – my loaf pan wasn’t the correct size so I decided to use a 25cm round tin.

Despite being a simple cake, no filling or icing, I really liked its flavor and was pleased with the result.

Since I’m a “citric person” I squeezed some lemon juice over the cake slices before eating them; the cake absorbed all the juice – it was delicious!

Madeira cake

170g butter, softened
170g sugar
1 tablespoon finely grated lemon zest
3 eggs
1 ½ tablespoons lemon juice – I used 3 tablespoons
100g all-purpose flour
¾ teaspoon baking powder

75g almond meal

Preheat the oven to 170ºC (330ºF). Grease a 10x20cm (4x8in) loaf tin, line the bottom with non-stick baking paper, grease the paper and then flour the entire tin.
Place the butter, sugar and lemon zest in the bowl of an electric mixer and beat until light and creamy. Gradually
add the eggs and the lemon juice, beating well. Sift the flour and baking powder over the butter mixture and fold through with the almond meal.
Spoon the mixture in the tin and bake for 45 minutes or until cooked when tested with a skewer. Cool in the tin for 5 minutes then turn onto a wire rack – since I don’t have one, I left the cake in the tin for 15 minutes and then turned it directly onto the plate.

Serves 8-10.


Valentina said...

Pat, what a big change in purpose. Much more pleasurable than watching TV that's for sure. Great choice of cake.I'm 100% with you on Donna Hay.

T.W. Barritt at Culinary Types said...

I will have to give this a try. I love the history of Madeira, particularly that it reaches back to colonial times in America, but it's no longer well known here. Your blog looks great - I'm looking forward to exploring it more!

Patricia Scarpin said...

Val, you bet it was! Much better to have this wonderful cake, fresh from the oven!
I have to thank you since you are the onde who introduced Donna to me. :D

Hello, T.W.! Thank you for your visit and for the lovely comment.
I'll check your blog too!

Anonymous said...

Can I just say that I think it's beyond awesome that you have an English food blog now? Talk about dedication!!

Ari (Baking and Books)

Patricia Scarpin said...

Hello, Ari! It's so nice to have you around here! :D

Thank you for the kind words. I hope you keep visiting me.

Haalo said...

Patricia - I just love Madeira cake, it's one of the best types of cakes. Yours looks so delicious!

Patricia Scarpin said...

Hi, Haalo! Tks for stopping by! :D
Glad you liked it!

Anonymous said...

Madeira cake without Madeira wine it's quite strange even for a british lol

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