Cookbook Challenge (Citrus) – My Mother-In-Law’s Madeira Cake

I should be working on my 3rd or 4th cookbook challenge but I’m so disorganise that I only manage to finish the 2nd challenge. But it’s better to be late than never right? Hopefully I can catch up, work on the 3rd challenge next week and 4th the week after. Wish me luck!

The theme for the 2nd challenge is Citrus. I love this theme because I jus simply love lemon and lime. Do you know I can actually eat fresh lemon and I enjoy it. Especially when having fish and chips, I can squeeze the juice onto the fish, peel away the skin and eat the pulps away.

For this challenge, I chosen My Mother-In-Law’s Madeira Cake by Nigella Lawson How To Be a Domestic Goddness. I’m visiting a ex-colleague tomorrow and felt this will be a great gift. Not nice to turn up empty handed.

I added more lemon and poppyseed into the basic recipe. So it can also be consider as Lemon Poppyseed cake. I have never came across poppyseed till I stayed in Aust. Bought a pack of poppyseed and kept it the pantry but never managed to use it till now. Poppyseed is actually banned in Singapore, I had never seen it available. In fact, a SG blog which I followed experienced Central Narcotics Bureau knocking on her door and confiscated all her poppyseed. Is it really necessary? It’s for own consumption anyway.

DSC04309

Did a taste test just now when it had cooled. Smell lemony but find it a bit dry. Quite crunchy on the outside. Taste a bit like pound cake, guessing due to the amount of butter used.

DSC04310

DSC04316

My Mother-In-Law’s Madeira Cake


240g softened unsalted butter
200g caster sugar , plus extra for sprinkling
grated zest and juice of 1 lemon
3 large eggs
210g self raising flour
90g plain flour
23 x 13 x 7cm loaf tin, buttered and lined


Preheat oven to 170 degrees.
Cream butter and sugar, and add the lemon seat.
Add the eggs one at a time with a tablespoon of flour for each.
Then gently mix in the rest of the flour and,finally, the lemon juice.
Sprinkle with caster sugar (about 2 tablespoons) as it goes into the oven, and bake for 1 hour. (mine was done before 1 hour)
Remove to a wire rack, and let it cool in the tin before turning out.


Variation:
For lemon poppyseed cake, add the juice of another half lemon and a tablespoon or two poppyseeds. I added two tablespoons.

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s