CHOCOLATE MADEIRA CAKE a la Mary Berry, an Indulgence, 1-bowl wonder

Rich crumbly loaf cake: elegant in its simplicity, tantalising and delectable...

first posted 2018; updated 5/23

Chocolate Madeira Cake - a Mary Berry one-bowl wonder

Chocolate Madeira Cake is a perfect partner to 67's yoghurt ice cream.  Contrary to expectations, Madeira (or 'pound') cake is English in origin, not Portuguese.  Traditionally served with a glass of 'sweet' wine, it gradually morphed into an afternoon tea treat.  

The high ratio of butter to sugar is not exactly wholesome in our health-conscious times.  But if served in fat fingers instead of slices, the cake becomes a manageable treat, just the right size for picnics and buffets.  67 also added wholemeal flour for fibre.

The Chocolate Madeira was adapted from Mary Berry.  It's one of her one-bowl wonders and is ready for baking after just a few minutes of mixing. 

Cost: £4.00'ish (5/23)
Makes: one large 2 lb/one kilo cake

Ingred:
   175gm/6oz softened butter (it must be soft)
   175gm/6oz caster sugar
   125gm/4.5oz self-raising flour
     50gm/1.75oz wholemeal flour
     50gm/1.75oz good cocoa (not hot chocolate powder)
     50gm/1.75 ground almonds
      4 large eggs

Method:

1. Preheat oven to 180c/160fan/350f
2. Grease the sides of a 2lb loaf tin and line the bottom with a strip of greaseproof paper with the ends extending beyond the pan (makes it easier to remove the cake) 
3. Sift dry ingredients into a large bowl; toss in what's left of the wholemeal flour after the rest has gone through
4. Add the remainder of the ingredients 
5. Using a hand-held or stand mixer, beat until completely combined, 1-2 mins
6. Don't overbeat but make sure the mix is smooth and lump-free, thick but manageable; if not, add a tablespoon or so of milk
7. Scrape into tin and level off the top
8. Bake in centre of oven 45-55 mins or until a skewer inserted in the middle comes out clean; check at the 45min mark - the cake dries out quickly
9. Leave in tin 15 mins before turning out on a rack to cool completely
10. Serve cut in thick slices then cut in half vertically to form fingers

Tips:

• the cake is lovely under ice cream
• The cake can dry out if overcooked; check it 3/4 of the way through cooking time
• Leftover madeira cake is excellent for trifles

More cakes NavBar: RecipesI

Please leave a comment in the box below

This recipe has  been adapted  by B M Lee/ Bright Sun Enterprises.  It may not be reproduced without the author's written permission.