ScarlettMadeira Cake
May 23rd 2007 09:36
Madeira Cake
About Cake
A cake is a form of food that is usually sweet and often baked. Cakes normally combine some kind of flour, a sweetening agent (commonly sugar), a binding agent (generally egg, though gluten or starch are often used by vegetarians and vegans), fats (usually butter or margarine, although a fruit puree can be substituted to avoid using fat), a liquid (milk, water or fruit juice), flavours and some form of leavening agent (such as yeast or baking powder).
About Madeira Cake
Madeira cake is a popular Old English traditional cake. It is a simple pound cake (an American English term) to which lemon zest can be added halfway through baking. It is rectangular in shape and has the appearance of a small loaf. The cake is traditionally served with Madeira wine (19th century), but it is more common now for the cake to be served with tea. Madeira wine may sometimes be added to the cake during baking.
While the name “madeira cake” is often thought to have originated from Madeira Islands, it is actually named after the wine that accompanies the dish. The inhabitants of the Madeira Islands, however, have developed a cake very similar to the madeira cake.
INGREDIENTS
Makes one 18 cm / 7 inch cake
175 gm butter
175 gm sugar
grated rind of lemon
3 eggs
200 gm self-raising flour
2 tablespoons milk
strips of candied citron peel
1. Set the microwave at medium (Temperature setting: 200 degrees Celsius). Heat the oven.
2. Line an 18 cm / 7 inch deep round dish with greaseproof paper and grease the paper thoroughly. The paper should stand about 2.5 cm / 1 in above the rim.
3. Beat the butter, sugar and lemon rind together until pale and very creamy.
4. Beat in the eggs, adding a spoonful of the flour if the mixture begins to curdle.
5. Use a metal spoon to fold the flour.
6. Fold in the milk lastly.
7. Turn the mixture into the prepared dish, smooth the surface.
8. Lay the peel on top.
9. Bake the cake for 13 - 15 minutes, or until the cake is well risen and lightly browned.
10. Leave the cake in the dish for a few minutes, then turn it out on to a rack.
11. Remover the greaseproof paper when cold.
Note:
1. This recipe on cooking times is for a 700 watt microwave cooker.
2. If your microwave has a higher output, then decrease the cooking time, checking two-thirds of the way through the time suggested and continuing to cook as necessary.
3. If your microwave has a lower output, then you will probably have to increase the cooking times slightly. However, there are many factors which influence cooking times, including the actual size of the oven cavity, so always check well-ahead of the maximum time. Remember, you cannot spoil food by removing it halfway through cooking, then putting it back, but once the food is overcooked it is spoilt.
**From “Microwave Cookery” and “Wikipedia, the free encyclopedia”**
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Comment by Nickoftime's Sanity Corner
good to see your site with pictures back on it...
This looks like a great recipe and in the microwave too!
Take care,
Nick
Comment by Scarlett
Dessert
Comment by Anonymous
hello. how are you?i hope it tastes good!
Your text goes here