OH CRUMBS !: LEMON MADEIRA CAKE

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I was asked to make some cakes for a charity cake sale that may be able to be frozen until the day of the sale.  Loaf cakes and traybakes are easy to freeze then again can glance somewhat simple and not advertise along with the additional fancy cakes at the stall.

 

Then I stumbled right through a blog with a recipe for Madeira cake made in a Bundt tin.  What an excellent idea concept I – far more attention-grabbing.  Merely to be at the secure side I decided to make one for living intake previously to check that it would paintings.  It worked.

 

 

A friend had asked her visitors from The us to ship me a Nordic Ware Bundt tin that I coveted which was once referred to as a “blossom pan”.  They are so much less expensive to buy over there and I thank this mystery explicit individual from the bottom of my coronary middle for bringing it in her luggage.  If you glance sparsely at Nordic Ware pans (tins) you merely want to recognize the design.  These kind of intricate curves designed so that the cake will pop out with a just right taking a look shape.  Then while you take into accounts the hefty fabrics they are made of and the excellent non stick coating, there is not any wonder they are so pricey.

 

 

It took place to me that with this particular tin the cake would nevertheless glance right kind if a number of the design was once missing from the bottom.  Judging from the volume of flour and other components throughout the recipe I realised that there would not be enough mixture to fill the tin – or up to two thirds as is steadily recommended – so a number of the pattern may well be missing when the cake was once grew to become out.  This is able to glance abnormal with a number of the Nordic Ware designs I have, then again excellent with this one.

 

I moreover came upon a brand spanking new trick from the recipe.  To make a channel throughout the top of the combo would produce a flatter top to the cake which was once very useful when the cake was once grew to become out.  I have normally wanted to remove a bulge from the easiest to be able to get the cake to be level when inverted and this solves that problem.  It’s one of these simple solution that I in reality really feel slightly silly that I not at all thought to be it myself previous than. 

 

 

Anyway, the cake seemed gorgeous and tasted gorgeous.  This will be my go-to lemon cake recipe in long run I believe.  Just right and wet and easily lemony enough, with a fantastic crumb.  It saved relatively neatly in an airtight tin for various days.  A keeper in more strategies than one.  Even in a loaf tin.  You most likely can see the recipe proper right here.

 

Parts

 

175g softened butter (I used Lurpak Spreadable)

175g caster sugar

finely grated zest of one large lemon

3 large eggs

1 tsp almond extract

1.5 tsp baking powder

150g simple flour

75g flooring almonds

splash of milk

icing sugar to dust (non-obligatory)

 

Method

 

Put in combination the Bundt tin (or use a 1kg loaf tin) via brushing with melted butter and dusting with flour, or using handmade cake release paste.  (See sidebar.)  Preheat the oven to 170C / 150 Fan.

 

Using a stand mixer, beat the butter until light and creamy then beat throughout the sugar.  Beat throughout the lemon zest. 

 

Whisk the eggs with the almond essence in a jug and pour into the combination a dribble at a time, completely blending between additions.  Upload a spoonful of the flour if it starts to curdle.

 

Remove the bowl from the stand mixer and sift in part of the flour and baking powder.  Fold in carefully and repeat with the other part then the ground almonds.  Upload enough milk to get a at ease shedding consistency.

 

Transfer to the tin, level the easiest and run the spoon around the centre to make a shallow channel.  Tap the tin various events at the worktop to help remove any trapped air bubbles.

 

Bake for 40-50 mins (mine was once finished in 40) until golden brown and coming clear of the sides of the tin.  Cool for 10-15 minutes previous than turning out onto a cord rack to cool totally.

 

Dust with icing sugar for many who like.  Cuts into 10-12 slices.

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