Madeira cake is a very tradition British cake with a close-textured sponge, it is simple but simply perfect and never fails to please. I have always had a soft spot for a simple Madeira as I love the edge bits, that signature crust you only seem to find on a this cake, it is simply the best bit.
As much as I love a traditional plain Madeira which is flavoured with the juice and zest of 1/2 a lemon, today I felt a handful of something special was in order and what is more special than chocolate chips?
I like to make mine in a loaf but you can just as easily make a round cake, just be sure to cut nice thick slabs for munching with tea while snuggled up on the sofa.
Chocolate Chip Madeira Cake
Recipe adapted from - The Great British Book of Baking
250g plain flour
a pinch of salt
1 teaspoon of baking powder
175g unsalted butter, room temperature
175g caster sugar
3 medium eggs, room temperature
1 tsp vanilla extract
170g chocolate chips
a 20cm round deep cake tin or a loaf tin,
greased and lined.
Preheat the oven to 170C/325F/gas 3. Sift the flour, salt and baking powder on to a sheet of greaseproof paper and set aside until needed.
Put the soft butter into the bowl of an electric mixer and beat well for a minute. When the butter looks lighter and creamier, add the sugar and beat well for 5 minutes, until the mixture looks very light and fluffy. Gradually add the eggs one at a time beating well after each addition and adding a tablespoon of the flour and the vanilla extract with the last egg.
Take a tablespoon of the flour and mix with the chocolate chips in a small bowl.
Add the rest of your flour mixture to your batter, folding it in gently until thoroughly combined. Fold in the floured chocolate chips.
Transfer the mixture to your prepared tin and spread it out evenly, gently bang the tin down on the work surface to dislodge any air pockets and bake in the preheated oven for between 1 hour and 1 hour 15 minutes, or until firm to the touch.
Remove from the oven and stand the tin on a cooling rack. When completely cold, remove the cake from the tin and peel off the lining paper. Store in an airtight container.
Mmm...Madeira cake edge bits....yum.
6 comments:
This looks wonderul, I have never heard of this cake before. Nice treat for nibbling on.
I bet the Madeira adds such a delicious interesting flavor to this cake & goes nicely with the chocolate:)
The cake is designed to go with a glass of Madeira but doesn't have any in the batter. X
cake mania, deliciouso.
This looks great. Would you be able to ice it with fondant icing like a plain madeira cake?
Carrie Isabel
Absolutely! Just remember that those chocolate chips will make any carving tricky.
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