Sometimes you need to revisit those old classics – you know the ones! The recipe book pages and stuck together with mixture, your great gran’s hand writing is is a light shade of its former self. This recipe is perfect example since a Madeira cake is a staple in any baker’s files. Will Torrent in his quite wonderful book Afternoon Tea at Home has given such a twist to the humble Madeira and I recommend you give it a whirl. I have adapted it slightly ( I adore hazelnuts, so I omitted the suggested ground almonds and substituted ground hazelnuts) and also adapted for the Thermomix.
In the Thermomix I whisked it up in a minute and baked in mini loaf pans. You may know I love this 6 section loaf pan because you can freeze most of them and because of their size they are super quick to defrost – for unexpected guests or unexpected hunger pangs! If you want to make in bigger pans it will make 2x 450g loaves and will serve 10-12.
- 250g unsalted butter
- 250g golden caster sugar
- Finely grated zest of a lemon and orange
- 5 eggs
- 1 tsp vanilla extract
- 280g self raising flour
- Pinch salt
- ½ tsp baking powder
- 100g ground hazelnuts
- 40 ml whole milk
For the marmalade glaze
- 30g marmalade
- 50g toasted nuts ( I used almonds, but you could substitute with macadamia or other nut)
PREHEAT OVEN 170°C/325°F (I used the baking oven of aga with the cold shelf in place)
Grind hazelnuts on speed 9 if you need to and set aside
If you need to soften butter do this sp4 50°
Insert butterfly whisk and beat softened butter, grated rinds, and caster sugar sp4 until light and fluffy.
Add lightly beaten eggs, vanilla, flour, baking powder, salt and ground nuts and beat sp3/4 until well mixed.
Finally add milk and mix for a few more seconds.
Divide between prepared pans of your choice.
Bake in preheated oven for 50 minutes for the large loaf tins or 35 for the small. Check for doneness.
Warm marmalade and honey and brush tops of loaves. Scatter toasted nuts over the marmalade glaze.