Nigella's Mother-In-Law's Madeira Cake : Bake-Along #79

I had a fun gathering cum baking session with my baking friends on last Saturday. We made some lovely Apple Rose tarts and a chiffon cake that we had chosen for our gathering.

And here, I'm having another round of 'Bake-Along' with all the wonderful ladies in this Bake-Along #79 - My Mother-In-Law's Madeira Cake (Nigella Lawson)

As I was about to prepare the ingredients, I realised that I didn't have the appropriate size aluminium loaf pan. Since I've baked small mini cakes using the square shape muffin pan, think it should be 'do-able' ....

My Mother-In-Law's Madeira Cake

Recipe adapted from Nigella Lawson

I used one third of the recipe to bake in 6 square shape muffin pan. When I read that Joyce added some rum, I added Grand Marnier since I've got a bottle.
My modifications made in blue below.

Ingredients

240 grams unsalted butter (softened) 80 grams 

200 grams caster sugar (plus extra for sprinkling) 65 grams, reserved 1 tablespoon for sprinkling

grated zest and juice of 1 unwaxed lemon 1/2

3 large eggs 1 egg

210 grams self-raising flour 70 grams

90 grams plain flour 30 grams 

2 teaspoon of Grand Marnier my addition 

Method:

You will need a loaf tin (23 x 13 x 7cm / 9 x 5 x 3 inches), buttered and lined.

I used a square muffin pan, greased with butter, makes 6 mini cakes.

1. Preheat the oven to 170ºC

2. Cream the butter and sugar, and add the lemon zest.

3. Add the egg one at a time with a tablespoon of the flour for each.

4. Then gently mix in the rest of the flour and, finally, the lemon juice and my addition of Grand Marnier.

5. Sprinkle with caster sugar (about 2 tablespoons should do it) as it goes into the oven, and bake for 1 hour or until a cake-tester comes out clean.
(Spoon the mixture evenly among the muffin cups and smooth the surface. I used 1 tablespoon of caster sugar to sprinkle onto the 6 batter, baked for 25 minutes).

6. Remove to a wire rack, and let cool in the tin before turning out.

Realised that the amount of Grand Marnier is too little to be detected. I'm surprised that it's texture is light and not too buttery. Love the fragrance of the lemon and tangy tender crumbs.  Oh Yes! I agree with Zoe ... really 'yummy because of its sugary crusty topping' when I took my first bite of the cake. And well, it seemed to have 'character' as commented by Lena 'a crispy top which gives the cake a bit of 'character'

Enjoy & Happy Baking!

I'm submitting this post to 

Bake-Along #79 : Mother-In-Law's Madeira Cake

Hosted by Zoe, Lena & Joyce