What is it?
Madeira Cake is a dense sponge cake that is made with butter, sugar, flour, eggs, lemon zest and ground almonds. This cake is often enjoyed as breakfast, a tea-time snack, or dessert.
History
Madeira cake is a traditional British delicacy that has been an English staple for centuries. The history of this cake dates back to the 1700s, when Madeira wine was a widely favored drink in England. The Madeira cake was created as a delicious complement to this wine, and it rapidly emerged as a favorite amongst the upper class however soon transitioned to a popular dish for the masses.
The name of the cake itself is derived from the name of this Madiera wine - popular in the 18th and 19th centuries - that it was traditionally served with. Madeira wine was a fortified wine from the island of Madeira that was initially colonized by Portuguese settlers in 1420. Madeira cake was originally made with Madeira wine, which gave it a rich flavor and a moist texture.
Over the course of centuries, the recipe for Madeira cake evolved, and Madeira wine in the recipe was phased out gradually. In the present day, Madeira cake is usually made using ingredients such as butter, eggs, sugar, flour, and lemon zest, and this cake is oftentimes flavored using vanilla extract and ground almonds. In addition, the Madeira cake is known for its moist yet dense texture due to the high ratio of butter to flour in this recipe.
Madeira cake has remained a highly popular cake throughout Britain and it is often served at afternoon tea or breakfast. This cake is also popularly served on special occasions, such as weddings, birthdays, and holidays. Madeira cake can be decorated with a dusting of powdered sugar or icing, however, it is frequently served plain.
Overall, Madeira cake is an important part of England’s rich culinary history, and it continues to be enjoyed globally to this day. Madeira cake’s robust history and delectable taste make it a true British classic, and it will surely remain an English favorite for many years to come.
Ingredients
175g butter, softened, plus extra for greasing
175g golden caster sugar
3 large eggs
grated zest 1 lemon
few drops vanilla extract
200g self-raising flour
50g ground almond
Directions
1. Gather ingredients and heat oven to 170C/150C fan/gas 3. Butter and line the base of a 900g loaf tin with greaseproof paper.
2. Using an electric whisk, beat together the butter and sugar until light and creamy then beat in the eggs one at a time. Add the lemon zest and vanilla.
3. Now beat in the flour and almonds until you have a thick batter. The batter should be loose enough that it falls off a wooden spoon, if it’s too thick mix in a splash of milk.
4. Tip the batter into the tin and smooth over the top. Bake for 55 mins – 1hr until a skewer inserted in the middle comes out clean. Remove from the oven then leave to cool for 15 mins then remove from the tin, peel away the paper and leave on a wire rack to cool completely before slicing. The loaf will keep in an airtight container for three days.
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