Samstag, 9. November 2013

Madeira Cake

Madeira Cake - My Cup of Tea

Even though the name of this soft and moist teacake, makes one think it´s origin is from the Madeira Islands, it is not. There are several versions of this cake out there. 

The Madeira cake has a firm, yet light and moist texture. It´s origin goes back to the 18th and 19th century in England, and is one of Englands traditional teacakes, no wonder it tastes splendid with a cup of tea.

If not from the Madeira Islands, where does the name come from? You might ask. It is named after the Madeira wine, which was popular in England at the time and was often served with the cake. There is no Madeira wine in the cake, only some good quality vanilla extract and rind of lemon.

There is however a traditional cake of Madeira Islands, that is called Bolo de Mel, and it is made from sugarcane honey (molasses) and is much darker. I know I have to try that one soon :)

I have made this cake now several times, and it is always as lovely.

To make your own you will need:

225g plain flour
1 tsp baking powder
225g magarine or butter at room temperature
225g caster sugar
grated rind of 1 lemon (organic)
1 tsp pure vanilla extract
4 eggs


Preheat the oven to 180°C / 325°F, greace a 9x5 in (23 x 13cm) loaf tin, or two smaller ones

Stift the flour and baking powder, set aside

With an electric mixer, cream the butter/magarine, adding the sugar 2 tbsps at a time, until light and fluffy. Stir in the lemon rind and vanilla

Add the eggs one at a time

Lastly add the flour mixture and stir untill just combined, be carefull not to overstir

Pour the cake mixture into the tin and bake until a metal skewer inserted in the center comes out clean. Depending on your tin size, this can take up to 1 1/4 hour. I used two smaller tins, and baked them together for about 40min or until my metal skewer came out clean.

Let cool for aprox. 10 minutes before you unmould the cake from the tin onto a wire rack and let cool completely before serving

I love using Pam baking spray to coat my tins, but if you don´t have that on hand, use traditional way with magarine and flour

Enjoy on a cold autumn day with a cuppa of your favorite tea or madeira wine ;)