This post was actually written at the beginning of May, believe it or not! It’s now three months later and the first time I’ve had to sit down and add to my blog on my website. I still blog over on Wordpress (www.theyorkshirebakery.com) as well so the posts are duplicated but I plan to continue on here now. The reason why I‘ve been quiet is down to a family bereavement, which I’ll explain more about in my next post. For some reason this post was still sat in draft form. So here is the post as written on May 6th!
I looked at my original SmartCookieSam blog and realised I’d not added anything to it for ages anyway! I started up SmartCookieSam again after a few years break back in February and this, coupled with my day job supply teaching made no time left for blogging. It ended up with me not having time to test out any other recipes that Mr S and the rest of my family would like to try. But back at the beginning of May I was looking through my Great British Bake Off recipe book, The Book Of Amazing Cakes which came out in October 2019 to accompany Series 9. A few of the recipes I can’t really attempt as every day bakes as they’re too fancy and more suited for a celebration.
Thinking of ingredients I had in the fridge, I had lemons nearly past their best so anything with lemon in the recipe was going to be a winner. The recipe also called for orange zest but I had to manage without as I didn’t have any oranges in!
In the end I plumped for this Madeira Loaf Cake. Madeira Cake doesn’t come from the island of Madeira but is called so because it was traditionally an accompaniment to Madeira wine in Victorian times. I must admit I’ve always wanted to go to Madeira, it looks wonderful on pictures although I’ve heard it’s a bit of a dicey landing at the airport there! I cant say I’ve tasted Madeira wine either. It has been a while since I’ve actually baked a Madeira cake. They’re ideal as the base for celebration cakes.
The Madeira Loaf cake was simple to bake: butter, sugar, eggs and self raising flour with lemon zest grated into the mixture. I sometimes add milk into my Madeira sponges but this recipe didn’t ask for it.
I then poured the batter into a loaf tin liner, which I love using as they’re such a time saver. The cake baked for roughly 55 minutes.
Once the cake had baked and cooled on the work top, I made up some lemon glace icing and drizzled on the top of the cake.
To finish off the cake, it was meant to be topped with homemade candied citrus peel. I didn’t have time to make any of my own, so I cheated and used a tub of jelly lemon slices I had in my baking cupboard. They have been a real favourite buy from Lakeland.
Here are the pictures of the finished cake. It tasted absolutely delicious. Mr S, my daughter and I polished it off between us over three days and I’ll definitely make it again.