Receta Madeira Cake (Nigella Lawson) 马德拉蛋糕
I was attracted to this Madeira Cake for Bake Along event, when Zoe baked a very small cake with only 1 egg. I quickly went into my storeroom to dig into my boxes to look for smallest loaf tin that I could find. I was so pleased to be rewarded with this this yellow cake full of lemon flavour for our afternoon tea. I love the light and soft texture of this cake especially the crispy sugary top. Just can't help treating myself to another slice of this yummy cake!
Madeira Cake
Ingredients:
- 80g butter, softened
- 50g caster sugar
- lemon zest of 1 lemon
- 2 tbsp lemon juice
- 1 large egg (70g), lightly beaten
- 70g self-raising flour
- 30g plain flour
- Topping - caster sugar (I used natural raw sugar)
Method: 1 small tin loaf (8 x 17cm)
Preheat oven to 170 deg C, Lined tin loaf with parchment paper all sides up. Sift flour together, set aside.
Cream the butter and sugar till fluffy, and add the lemon zest with a hand electric mixer.
Add the beaten in 3 batches with a tablespoon of the flour for each at low speed.
Then gently mix in the rest of the flour in few batches with a rubber spatula. Finally, the lemon juice.
Pour batter into prepared tin and spread evenly with a spoon.
Sprinkle with sugar over the batter.
Bake for 25 mins or until a skewer comes out clean (I baked mine for 35 mins).
80克 牛油，稍微软
50克 细糖
1粒柠檬皮屑
2汤匙 柠檬汁
1个 全蛋 ，打散（约70克）
70克 自发面粉
30克 普通面粉
预热烤箱致摄氏170度。一个小烤盘（8x17cm），铺纸。分类过筛，备用。
以底速度，将鸡蛋液分次加入。每加入一次蛋液搅匀，接着加入1汤匙粉类拌均匀，才下第二次的蛋液和粉类。一共三次。
放入烤箱，烤约25分钟（我烤了35分钟）或竹签扎入蛋糕内部，取出竹签不沾黏，即可出炉。
This post is linking to Bake-Along event hosted by Joyce, Lena and Zoe