MARY BERRY'S MADEIRA CAKE
Mary Berry's Madeira Cake, a classic dessert recipe for your afternoon tea party. It's a light and fluffy sponge made with simple ingredients, and the lemon touch makes the cake flavourful and fresh.
Provided by Daniela Apostol
Categories Dessert
Time 40m
Number Of Ingredients 6
Steps:
- Add the butter and sugar to a large bowl and use an electric mixer to beat everything well until creamy.
- Add the eggs one by one, beating well after each addition.
- In go the flour and ground almonds together with the lemon zest.
- Mix everything well to get a smooth thick batter.
- Grease and flour a 23 cm/9 inch round cake tin, and spread the batter evenly.
- Bake in the preheated oven at 180 degrees Celsius (350 Fahrenheit) for 30 minutes or until golden and a skewer inserted in the middle comes out clean.
- Leave to cool for 15 minutes, then carefully remove from the cake tin, and transfer to a cooling rack to be cooled down completely.
Nutrition Facts : Calories 402 kcal, Carbohydrate 44 g, Protein 7 g, Fat 23 g, SaturatedFat 12 g, TransFat 1 g, Cholesterol 108 mg, Sodium 180 mg, Fiber 1 g, Sugar 22 g, UnsaturatedFat 6 g, ServingSize 1 serving
MADEIRA LOAF CAKE
A classic English sponge cake, delicately flavoured with lemon and almond - perfect for afternoon tea.
Provided by Barney Desmazery
Categories Afternoon tea, Treat
Time 1h20m
Yield Cuts into 8 slices
Number Of Ingredients 7
Steps:
- 1 Heat oven to 170C/150C fan/gas 3. Butter and line the base of a 900g loaf tin with greaseproof paper. 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. 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.
- 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.
Nutrition Facts : Calories 397 calories, Fat 23.6 grams fat, SaturatedFat 12.3 grams saturated fat, Carbohydrate 39.5 grams carbohydrates, Sugar 22.6 grams sugar, Fiber 1.4 grams fiber, Protein 6.3 grams protein, Sodium 0.6 milligram of sodium
MARY BERRY'S MAPLE SYRUP CAKE
Mary Berry is one of the queens of baking in the UK and this is what she calls her Canadian inspired cake. Sounds very yummy indeed.
Provided by Sarah_Jayne
Categories Dessert
Time 2h
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- You will need a deep, round, 8 inch cake tin.
- Lightly grease the cake tin and line the base with a circle of nonstick baking parchment.
- Pre-heat the oven to 325.
- Put all the ingredients for the cake except the pecan nuts into a large mixing bowl and mix well until evenly blended; an electric mixer is best for this but, of course, you can also beat by hand with a wooden spoon.
- Stir in the chopped pecan nuts.
- Spoon the mixture into the prepared cake tin and level the surface.
- Bake for 1-11⁄2 hours, until well risen, golden and springy to the touch.
- Allow to cool slightly, then turn the cake out onto a wire rack, peel off the lining paper and leave to cool completely.
- Whip the cream until it just holds its shape and then fold in the maple syrup.
- Split the cake horizontally into three and fill and cover with the cream, using a small palette knife to smooth it evenly over the top and sides.
- Decorate the top with the shredded orange zest.
- Store in the refrigerator.
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LEMON MADEIRA CAKE WITH CANDIED PEEL - PBS FOOD
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Estimated Reading Time 1 min
- For the candied peel, cut the lemon into 8 wedges, then cut out the flesh, leaving a 5mm thickness of peel and pith. Cut each wedge into 4 strips.
- Pour 300ml (10fl) oz water into a small pan, add the granulated sugar and heat, stirring until the sugar has dissolved. Add the lemon zest and simmer uncovered for 30-45 minutes, until the lemon peel is soft and translucent.
- Drain in a wire sieve and leave to cool. Spread the peel out on a baking sheet lined with parchment and sprinkle with caster sugar. Place in the oven on the lowest setting (approximately 200°) for 1 hour until dry.
- For the cake, preheat the oven to 325°. Grease a 18cm (7in) deep round cake tin and line the base and sides with baking parchment.
- Put the butter, sugar, flour, ground almonds, eggs and lemon zest into a large bowl. Using an electric mixer, beat for 1 minute to mix thoroughly. Turn into the prepared tin and level the surface.
- Bake for 35 minutes. Decorate with 3 pieces of candied peel and bake for a further 20-25 minutes, until a skewer inserted into the centre, comes out clean.
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