Just as I’m licking the last crumbs of Strawberry Smash Muffins from my chubby little fingers, I realized it’s time for this month’s Cake Slice Baker’s challenge.
The choice among the 4 offered recipes was easy for me – one choice had hazelnuts (which I don’t like), the next was a raspberry angel food cake that looked awesome but took 12 egg whites (which means I’d have to find something to do with 12 egg yolks). The third option was a financier (little cake) that had ground almonds as an ingredient (I’m not crazy about ground almonds – seems to make a recipe gritty to me), and the fourth was an orange-flavored Plum Madeira which looked great.
So Plum Madeira it is!
Whoops. Except I didn’t have plums. Or Madeira (a sweet wine). OK, Mr. Pizey from World Class Cakes recommended a few variations, so I chose to make it with fresh strawberries. Strawberry Madeira Cake it is!
I looked up a bunch of Madeira cake (a traditional British pound cake) recipes online and none of them actually had the wine in it, so I opted not to buy a 20 dollar bottle of wine when I only need 1/2 tablespoon.
OK. Now that I decided which to make and how to make it, the fun part started. This cake was easy to throw together and baked up beautifully. The orange zest and juice in it went great with the strawberries. The cake, with the inclusion of oatmeal, is textured and spongy (in a good way) with a loose crumb, but at the same time soft and very moist. I loved it!
I thought the recipe was unusual in that it uses powdered sugar for a sweetener instead of regular granulated sugar, but it works!
The cake calls for a 6 1/4″ x 2 1/2″ cake pan (about the diameter of a medium-large pancake). My pan is for a top tier of a multi-layer cake and measures more like 7″ x 2″. It worked fine, though, and the cake rose up perfectly.
I had a piece right out of the oven and it was mmm-ingly good (you know, you say ‘mmm’ when you taste it). They’re tiny little wedges so after the taking the photos and the cake was cooler, I had another little piece. Still ‘mmm-ing.’
OK, then I had a piece for breakfast with a nice hot cup of coffee – still great. The strawberries were supposed to be a pretty baked-in garnish ringing the top of the cake, but mine sunk. No problem, though. I loved the big chunks of fresh strawberries that ran through it.
I consider this Strawberry Madeira Cake to be a success. It’s pretty and delicious!
Tips and Stuff: The original was made with plums. Also recommended peaches or apricots. The original recipe had 1/2 tbsp. Madeira. Use it if ya gots it. My orange was huge and made a little too much zest. Make sure and use and medium or small orange. I think these would be good as muffins, too. Nutrition Values are Approximate
Serving Size: 1 slice
Amount Per Serving: Calories: 311Total Fat: 16gSaturated Fat: 9gTrans Fat: 1gUnsaturated Fat: 5gCholesterol: 98mgSodium: 365mgCarbohydrates: 39gFiber: 2gSugar: 23gProtein: 5g
Tips and Stuff:
The original was made with plums. Also recommended peaches or apricots.
The original recipe had 1/2 tbsp. Madeira. Use it if ya gots it.
My orange was huge and made a little too much zest. Make sure and use and medium or small orange.
I think these would be good as muffins, too.
Nutrition Values are Approximate