Winter is officially upon us, therefore it is time to break out the comfort food, not that I ever needed an excuse to eat cake before! This is a lovely, simple recipe and very filling. I have been wanting to make a Madeira cake in ages, I love how dense it is compared to a Victoria Sponge, I guess I was just looking for the right recipe.

For the Sponge:

240g Unsalted Butter
200g Caster Sugar
Grated Zest & Juice of 1 Unwaxed Lemon
3 Large Eggs
210g Self-Raising Flour
90g Plain Flour
1tsp Vanilla Essence
100g Glace Cherry Halves

For the Icing:

100g Icing Sugar
50g Butter
3tbsp Milk

Method


Preheat the oven to 180 Degrees/Gas Mark 4 and line a loaf tin with baking parchment. My loaf tin is about 9 x 5 x 3 inches.

Cream the butter and sugar and add the lemon zest.

Add the eggs one at a time in between adding the flour. You might find the mixture getting a bit dry towards your last bit of flour, so add the lemon juice and switch to a spatula.

Lastly, add the vanilla essence and the cherries, stir, and spoon into the tin. Bake for about an hour until the knife comes out clean. Half way through I ended up covering the tin with tinfoil as it was browning quite a lot on top.

Once done, remove to a wire rack but let it cool in the tin before turning out.

Once the cake is completely cooled you can make the icing. Make sure the butter is at room temperature and add it in small pieces to the icing sugar. Mix with a spoon, gradually adding the milk and judging if you need to add anymore. It's personal preference to how thick you want the icing to be, whether you want it to run down the sides or just stay on top.

Once all the lumps have gone, smooth onto the cake. Again, the method of application is completely down to the look you are going for. I am a very slap dash baker and just spoon it on.

An alternative, if you don't want icing, is to sprinkle some caster sugar (about two tablespoons) over the mixture as it goes in the oven.

Enjoy your finished slice of cake with a luxurious hot chocolate with whipped cream and marshmallows. The perfect indulgent treat! (Or a cup of tea like in the picture - I had run out of hot chocolate!)

Love, Jo.



Winter is officially upon us, therefore it is time to break out the comfort food, not that I ever needed an excuse to eat cake before! This is a lovely, simple recipe and very filling. I have been wanting to make a Madeira cake in ages, I love how dense it is compared to a Victoria Sponge, I guess I was just looking for the right recipe.

For the Sponge:

240g Unsalted Butter
200g Caster Sugar
Grated Zest & Juice of 1 Unwaxed Lemon
3 Large Eggs
210g Self-Raising Flour
90g Plain Flour
1tsp Vanilla Essence
100g Glace Cherry Halves

For the Icing:

100g Icing Sugar
50g Butter
3tbsp Milk

Method


Preheat the oven to 180 Degrees/Gas Mark 4 and line a loaf tin with baking parchment. My loaf tin is about 9 x 5 x 3 inches.

Cream the butter and sugar and add the lemon zest.

Add the eggs one at a time in between adding the flour. You might find the mixture getting a bit dry towards your last bit of flour, so add the lemon juice and switch to a spatula.

Lastly, add the vanilla essence and the cherries, stir, and spoon into the tin. Bake for about an hour until the knife comes out clean. Half way through I ended up covering the tin with tinfoil as it was browning quite a lot on top.

Once done, remove to a wire rack but let it cool in the tin before turning out.

Once the cake is completely cooled you can make the icing. Make sure the butter is at room temperature and add it in small pieces to the icing sugar. Mix with a spoon, gradually adding the milk and judging if you need to add anymore. It's personal preference to how thick you want the icing to be, whether you want it to run down the sides or just stay on top.

Once all the lumps have gone, smooth onto the cake. Again, the method of application is completely down to the look you are going for. I am a very slap dash baker and just spoon it on.

An alternative, if you don't want icing, is to sprinkle some caster sugar (about two tablespoons) over the mixture as it goes in the oven.

Enjoy your finished slice of cake with a luxurious hot chocolate with whipped cream and marshmallows. The perfect indulgent treat! (Or a cup of tea like in the picture - I had run out of hot chocolate!)

Love, Jo.



2 comments

  1. This comment has been removed by the author.

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  2. Just yesterday I started watching the 6th season of The Great British Bake Off and they made Madeira cakes! It's great to make zebra or leopard cake because of its consistency, that's how I learned about it a while back ��

    ReplyDelete

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