Skip to main content

Madeira Cake ~ 马德拉蛋糕 (Nigella Lawson)


This post has been sitting on my desk for quite some time as I've been busy making mooncakes and posting the recipes on my blog for the mid-autumn mooncake festival.   This Nigella Lawson's mother-in-law's Madeira cake does not need much introduction as many fellow bloggers have made and posted the recipe in their respective blogs.  This lemony flavoured cake is soft and moist and is great for breakfast and double up for tea!





Recipe for Madeira Cake ~  马德拉蛋糕  (adapted from 'here')

Ingredients
  • 240 gm butter
  • 150 gm caster sugar
  • Zest of 1 lemon
  • 6 Tbsp lemon juice
  • 3 large eggs, lightly beaten
  • 210 gm self-raising flour
  • 90 gm plain flour
  • Raw sugar for topping
Method
  1. Sift flours, set aside.
  2. Cream butter and sugar till light and creamy, add in lemon zest.
  3. Add beaten eggs in three batches, with a tablespoon of flour for each addition at low speed.
  4. Gently mix in the rest of the flour in a few batches.
  5. Add in the lemon juice.
  6. Pour batter into a loaf pan lined with parchment paper.
  7. Sprinkle the top with raw sugar.
  8. Bake in a preheated oven @ 180deg.C for about 50 mins. till golden brown.  Test with a skewer till it comes out clean.
  9. Let cool in pan for about 15 mins, before unmoulding and cooling it completely on  a wire rack.


Comments

Post a Comment

Thanks for dropping by. Please click on 'Anonymous' if you do not have a blog but do leave your name after the comment because I would like to know who you are.

Popular posts from this blog

Eel soup

This is an ABC soup with a difference.  Yes, there's fish in this soup ..... added a block of eel in it.  Curiosity was what prompted me to cook this soup.  I asked the fishmonger what is the best way to prepare this fish and he said that this eel makes a very tasty soup and I can't agree  more! Sweet and tasty soup with no fishy smell at all! Recipe for Eel Soup Ingredients 350 gm eel 2 carrots, cut into cubes 2 tomatoes,cut into wedges 3 onions, cut into wedges 2.5 lt of water 20  white peppercorns, crushed Seasalt to taste Method Clean up the fish, set aside. Put the water into a pot, bring to a boil and add in the carrots, tomatoes, onions and peppercorns. Simmer for a while and add in the eel. Cover, lower the heat to medium low and let the soup simmer for about 1.1/2 hours. Add salt to taste. Ladle and serve immediately. I'm sharing this recipe with  Recipe Box # 30  hosted by Bizzy Bakes

Herbal Jelly ~ Gui Ling Gao

H erbal Jelly ~ Gui Ling Ga o literally translated means 'Tortoise Jelly' is one of my family's favourite desserts.  It's much more economical to prepare this at home for you'll need to fork out between Rm 9 to Rm 11 for a bowl of this cooling dessert in any of those herbal tea outlets.  This soothing jelly, served chilled, is supposed to be able to help reduce our body heat, helps to get rid of toxins and is believed to be good for the skin thus culminating a healthier complexion.

Braised Pork Belly with Mui Choy ~ 梅菜焖五花肉

Mui Choy is preserved mustard greens and there are two types, one is salty while the other is sweet.  There are many ways of cooking mui choy with pork belly.  Instead of braising, you can steam it with minced pork but here I am using only the sweet mui choy and I braised the pork belly with it.  This is a flavourful dish and you can serve it with plain rice or plain porridge. Braised Pork Belly with Mui Choy   ~    梅菜焖五花肉 Ingredients  400 gm pork belly cut into bite size 100 gm  preserved sweet mui choy 3 cloves of garlic 2 slices ginger Seasoning for the pork belly 1 Tbsp dark soya sauce 1/4 Tbsp sugar 1/4 Tbsp sesame oil 1/4 Tbsp oyster sauce 1/2 tsp pepper 1/8 tsp light soya sauce Method Season the pork belly for about an hour or more.  Set aside. Soak the mui choy for 45 mins., rinse and squeeze dry.  Cut into slices Heat some oil in the wok, fry the mui choy.  Add in the ginger slices.  Stir-fry. Add in the pork  belly, fry for a while and