First of all, an apology for not blogging since the end of May. It’s no excuse, but I’ve been incredibly busy finishing Uni, graduating, and embarking on my first “grown up” job, which has left little time for baking or blogging.
However, The Great British Bake Off has started again, and I, like the rest of the nation am now counting down to every Wednesday at 8pm to see what happens in the tent. Inspired by the Great British Bake Off I’ve decided to try my hand at one of the tasks every week, and this week I picked the Madeira Cake.
For me, Madeira Cake is a classic which goes perfectly with a cup of tea, but like many of the ambitious bakers on last Wednesday’s program I wanted to try and inject a bit of a twist into my version of the cake. When I was thinking about what flavours to use in the cake I stumbled across a really helpful website that puts different ingredients that work well together… you can find that here.
I decided to use grapefruit and mint in my Madeira which, after I only picked due to grapefruit being on offer in Sainsbury’s, worked particularly well. The only thing I would say after trying out my recipe is to not hold back on the mint or grapefruit- the more flavour the better!
- 175g butter (diced and at room temperature)
- 175g caster sugar
- 4 medium eggs (or 3 large)
- 250g self-raising flour
- 2-3 tbsp milk
- 1 Grapefruit
- handful of mint (finely chopped)
For the candied grapefruit
- 3 slices of grapefruit
- 2 cups of sugar
- 1 cup of water
- Preheat your oven to 170 degrees c and grease and line a loaf tin.
- Combine the butter and sugar along with the milk before adding the eggs to the mixture one at a time.
- Add the zest of the grapefruit to the mix and slowly fold in the flour and chopped mint (before you zest the grapefruit cut three slices to use for decoration)
- Transfer the mixture to your cake tin and bake in the oven for around 45-55 mins until golden brown on top with a crack.
- Whilst the cake is cooking prepare your candied grapefruit by adding 2 plastic cups worth of sugar to 1 cup of water and simmering in a saucepan. Keep a close eye on the mixture to ensure it doesn’t burn and make sure you turn the grapefruit pieces over during the process to ensure an even coating. This will take about 40 mins, but you’ll know they’re done when the pith starts to turn from white to transparent.
- When the cake is done add the syrup mixture you’ve cooked the grapefruit in to the juice of the grapefruit. Then use a skewer to put small holes around the loaf and pour some of the liquid over the cake until it looks reasonably saturated.
- When it’s cool transfer from the tin to a serving plate and add the grapefruit on top. I also added a couple of sprigs of mint.