1-BOWL MADEIRA CAKE a la MARY BERRY

This is not a cake with fresh fruit embedded in it; it is a delicate, fine textured backdrop for fresh spring berries or soft fruits, on top or on the side... 

1-Bowl Madeira Cake adapted from Mary Berry 

67 has always been a bit nervous of 1-bowl cakes.  

Yes, they are simple and a joy for a busy cook and they look good.  But will the result pass the taste and texture test for a working chef? 

67 has been planning to test Mary's recipe for a plain Madeira Cake for some time; a quick and easy cake was needed for tea and this was the perfect opportunity to try it.  

The ingredients are Mary's; the method, 67goingon50's. 

While not exactly economical, it is certainly good value.

The cake was cooked in a rectangular 18x31cm/12x7inch pan instead of a deep xcm/7-inch  round which shortened the cooking time. 

Cost:£3.50'ish (5/24)

Makes: 1 deep 18cm/7in round OR a 18x31cm/12x7inch rectangle

Ingredients: (all at room temperature)

175g/6.2oz softened unsalted butter

175g/6.2oz sugar

225g/8oz self raising flour, preferred (plain flour: for every 150gm, add  1/2 tsp baking powder and 1/2 tsp baking soda; for this cake add a scant 3/4tsp baking powder & 3/4 tsp baking soda)

50g/1.7oz ground almonds

Four large eggs

1 tsp vanilla

Zest of a large lemon

Method:

1. Pre-heat oven to 180C/160C fan or 350F/320F. (170C/340F in 67's slightly hotter oven) 
2. Choose tin: either a deep round 7inch/18cm tin OR a rectangular tin of 18x31cm/12x7inches.5inches; line  base and sides with parchment paper
3. Zest lemon; set fruit aside for juicing letter
4. Place softened butter in a large bowl; beat for a few seconds to break it down
5. Add in this order: sugar, flour, raising agents (if using), ground almonds, eggs & vanilla ; starting slowly beat with electric beaters until ingredients are amalgamated
6. Continue beating on med high to high for a minute, counting 1-portato, 2-potato, moving the beaters around the bowl; scrape down the sides  to blend batter at sides with batter in centre
7. Scatter over lemon zest; beat on high 15 sec
8. Pour into tin, level with spatula, leaving a slight depression in the centre
9. Bake 30 mins; if you like, press fresh fruit into top; for round cake, bake further 20 -25mins; for rectangle, 5 minutes.   Cake is ready when a cocktail stick inserted into the centre comes out clean (Underbaking a little is better than overbaking)
10. Leave cake at least 15 mins on a cooling rack. Then turn cake upside down on the cooling rack; peel away parchment paper; place a second cooling rack on top of cake; gently hold the cooling racks toether and in a swift, confident movement, turn cake over so that it is upright; remove top rack; leave to cool completely)  
11. Serve as is OR sprinkle with icing sugar OR drizzle with lemon glaze (as below)
12. Serve with fresh berries or soft fruit on the side with (depending on  your cholesterol levels) plain thick yoghurt, a 50-50 mix of yoghurt and cream, or whipped double cream

(OPT) GLAZE

1 tb lemon juice 

1/2 - 3/4 mug icing sugar

Blend to a pouring consistency; drizzle over top of cake

Comments:

'The cake, cooked in a rectangular pan, was a bit dry; it really only needed 30 mins or so.  The texture otherwise was superb and even better the next day.  The flavour was perfect.  A tester said it only needed a cup to tea to make a perfect treat.' 

Tips:

1. The key to success with this cake is to make sure everything is at room temperature
2. Large eggs weigh at least 65 gr (in shell)
3. Turning plain flour into self-raising flour: for every 150g/5.25oz flour, add 1/2 tsp baking powder & 1/2 tsp baking soda

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