Saturday, January 26, 2013

madeira cake

madeira cake. why did i bake this cake? and what is the madeira that this cake is talking about? what?? why??? *hihihi*
well, according to the book from where i got the recipe from, this cake is traditionally served with a glass of madeira wine in the nineteenth century. so, there is nothing madeira IN the cake. it is madeira because of the accompaniment of it. am i makin' any sense? *when have i ever made any sense??* HAHA!!
why did i bake this cake? well, first off, i had lemons in the fridge and i was itching to bake something that is really easy with really basic ingredients. so, there. plus, mrG was studying for his base check and i wanted to make a little santing2 for him to eat while studying. *baiknyaaaa tetiba...*
the cake itself, once out of the oven and after having it cooled in the tin for about 10 minutes or so, has the texture and softness of a japanese cheesecake. heck, i broke the dayum loaf in half while trying ton transfer the cake onto the cutting board...but, with some magic, somehow did not show in all of my photos. ngeeeeeeee...
taste wise, sans the madeira, it's just like a softer version of a lemon pound cake. and...i missed the last step of the recipe. prior to baking the cake, i was supposed to sprinkle the top of the cake batter with 1-2 tablespoons of sugar, but i forgot. i don't know if it makes any difference...but if anyone gives this a go and do sprinkle the top with sugar, please share okay? okay!
ready for the recipe?
let's go!!
you will need:
220g (8 oz) butter, at room temperature
140g (5 oz) caster sugar, plus 1-2 tbsp for sprinkling
3 large eggs
170g (6 oz) cups self-raising flour
30g (1 oz) plain flour
finely grated zest and juice of 1 lemon
the how to:
1)  preheat oven to 160°C (325°F/Gas mark 3).

2)  grease a 22 x 12cm (8½ x 4½ in) loaf tin, and line the bottom with greaseproof paper.

3)  beat together the butter and sugar until pale and creamy, then beat in the eggs one at a time.

4)  sift the flour over the mixture, then fold it in.

5)  fold in the lemon zest and juice.

6)  spoon the batter into the prepared tin, smoothing the top with the back of the spoon.

7)  sprinkle the top with 1-2 tablespoons of sugar (!!!!)

8)  bake for about 55 minutes or until a skewer inserted in the centre comes out clean

9)  leave the cake to cool in the tin for about 10 minutes before turning it out onto a wire rack to cool completely.


i like this cake because of its simplicity. the taste is just direct to the point (if you can call it that) and there's nothing complicated about it. better with a cuppa joe to go along with this cake. so...why don't you guys give it a go...and in the meantime, i'll cut myself a(nother) slice and enjoy it with my cup of kwafi.

have a wonderful weekend folks!!

recipe source:  500 cakes by susannah blake

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