Gosh! I have been “away” so long, though was literally away only for a few days. Been really tied up with errands here and there, commitment this and that. Anyway, here’s the post for the Madeira Cake I did a couple of weeks ago. Following the rage then among many of my blogger friends, I tried this Nigella’s recipe, named “My Mother-in-law’s Madeira Cake“. It was indeed well-deserving of the rage, though Nigella’s recipes are always awesome!
If you like butter cake, you would love this! It is simple to bake and the ingredients too, are nothing too difficult to get your hands on. Don’t you just love simple but yummy cakes?
Unlike butter when we would actually hope to achieve a smooth, crackles top, you do not have to keep your fingers crossed for Madeira Cake ^^ In fact, other than the golden hue, the long crack line on top of the cake is a signature of this cake. I was thrilled to see these two “criteria” met and checked v(^^)v
*Largely adapted from Nigella’s “My Mother-in-law’s Madeira Cake“.
240 grams unsalted butter (softened)
200 grams caster sugar (plus extra for sprinkling)
grated zest and juice of 1 unwaxed lemon
3 large eggs (I use 60g per egg)
210 grams self-raising flour
90 grams plain flour
A loaf tin (23 x 13 x 7cm / 9 x 5 x 3 inches), buttered and lined. (My loaf pan was a bit smaller and thus my cake was taller.)
- Preheat the oven to 170ºC.
- Cream the butter and sugar, and add the lemon zest.
- Sift the 2 flours together and put aside.
- Add the eggs one at a time with a tablespoon of the flour for each, to the batter.
- Then gently mix in the rest of the flour and, finally, the lemon juice.
- Sprinkle with caster sugar (about 2 tablespoons should do it) as it goes into the oven, and bake for 1 hour or until a cake-tester comes out clean.
- Remove to a wire rack, and let cool in the tin before turning out.
The cake was rich and flavorful, yet moist and soft! It makes such a heavenly snack for a tea-time treat (^-^)