This is a fusion twist on the traditional Madeira Cake that adds more flavour with star anise and orange zest and juice.
These are classic Durban ingredients, used for many sweet desserts. I thought it would be interesting to marry them with Maderia cake to see what happens. The result has been a great hit.
175g (3/4 cup) caster sugar
175g (3/4 cup) slightly-salted butter, softened
3 eggs
finely-grated zest of 1 orange
2 tbsp orange juice
250g (2 cups) self-raising flour
1 tsp baking powder
1 small piece of candied orange peel, shredded into thin strips
Tip the ground star anise mix into a bowl then add the butter, remaining egs, orange zest and juice. Sift in the flour and baking powder then beat the mixture together until pale and creamy.
Spoon the batter int oa greased and lined 18cm (7 in) round springform cake tin that's been greased and lined and level the surface. Arrange the strips of candied peel on the centre of the cake. Transfer to an oven pre-heated to 160ºC (325ºF) Gas Mark 3 and bake for about 50 minutes, or until the top of the cake feels just firm to the touch and a skewer inserted into the centre emerges cleanly.
Loosen the edge of the tin, turn the cake out onto a wire rack and peel off the lining paper. Set aside to cook completely before slicing and serving.
These are classic Durban ingredients, used for many sweet desserts. I thought it would be interesting to marry them with Maderia cake to see what happens. The result has been a great hit.
Citrusy Spiced Madeira Cake
Ingredients:
4 star anise, broken into pieces175g (3/4 cup) caster sugar
175g (3/4 cup) slightly-salted butter, softened
3 eggs
finely-grated zest of 1 orange
2 tbsp orange juice
250g (2 cups) self-raising flour
1 tsp baking powder
1 small piece of candied orange peel, shredded into thin strips
Method:
Combine the star anise with 50g (2 oz) of the sugar in a small food processor or coffee grinder and pulse to a powder.Tip the ground star anise mix into a bowl then add the butter, remaining egs, orange zest and juice. Sift in the flour and baking powder then beat the mixture together until pale and creamy.
Spoon the batter int oa greased and lined 18cm (7 in) round springform cake tin that's been greased and lined and level the surface. Arrange the strips of candied peel on the centre of the cake. Transfer to an oven pre-heated to 160ºC (325ºF) Gas Mark 3 and bake for about 50 minutes, or until the top of the cake feels just firm to the touch and a skewer inserted into the centre emerges cleanly.
Loosen the edge of the tin, turn the cake out onto a wire rack and peel off the lining paper. Set aside to cook completely before slicing and serving.
cakes, baking, madeira cake, oranges, spices
Baking
Fusion
Citrusy Spiced Madeira Cake
https://fabulousfusionfood.blogspot.com/2019/04/citrusy-spiced-madeira-cake-recipe.html
Citrusy Spiced Madeira Cake. This is a Fusion version of the traditional Madeira cake where the cake is flavoured with star anise and oranges.
https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikmjNQrzqyK4K0s5M0ZAjHf4gTVjvtHfA1whMHfy1_E8MQK-tQ1d-nf6UGA6Dnn7AlLOduA1BAXqZj22f4vjuQa4Rxt6MQ3iakMIK58fob8V2vHbLHFY-JugVDmu6PbsQ7NMBvYvANAEA/s1600/citrus-spiced-madeira-cake.png
2019-02-18
Yield: 10
Citrusy Spiced Madeira Cake
Citrusy Spiced Madeira Cake. This is a Fusion version of the traditional Madeira cake where the cake is flavoured with star anise and oranges.
prep time: 15 mins
cook time: 50 mins
total time: 65 mins
Ingredients:
- 4 star anise, broken into pieces
- 175g (3/4 cup) caster sugar
- 175g (3/4 cup) slightly-salted butter, softened
- 3 eggs
- finely-grated zest of 1 orange
- 2 tbsp orange juice
- 250g (2 cups) self-raising flour
- 1 tsp baking powder
- 1 small piece of candied orange peel, shredded into thin strips
Method:
- Combine the star anise with 50g (2 oz) of the sugar in a small food processor or coffee grinder and pulse to a powder.
- Tip the ground star anise mix into a bowl then add the butter, remaining egs, orange zest and juice. Sift in the flour and baking powder then beat the mixture together until pale and creamy.
- Spoon the batter int oa greased and lined 18cm (7 in) round springform cake tin that's been greased and lined and level the surface. Arrange the strips of candied peel on the centre of the cake. Transfer to an oven pre-heated to 160ºC (325ºF) Gas Mark 3 and bake for about 50 minutes, or until the top of the cake feels just firm to the touch and a skewer inserted into the centre emerges cleanly.
- Loosen the edges of the tin, turn the cake out onto a wire rack and peel off the lining paper. Set aside to cook completely before slicing and serving.
© Dyfed Lloyd Evans
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