This traditional Madeiran Cake is a seasonal favorite, best served with a glass of Madeiran wine or coffee.
This honey-infused cake comes with its own unique customs. Usually prepared and stored for up to a year, Madeira Honey Cake is traditionally linked to Christmas. Usually it’s prepared on December 8, the day of Nossa Senhora da Conceição however it can be found in shops year-round.
YOU WILL NEED
45g finely chopped raisins
45g finely chopped walnuts
45g chopped almonds
250g all purpose flour, sieved
1tsp baking soda
¼ tsp ground cloves
¼ tsp ground cinnamon
¼ tsp ground star anise
113g unsalted butter, at room temperature
55g vegetable shortening
85g brown sugar
2 medium eggs
8g active dry yeast
- Blanched almonds to garnish
- Mix half the flour with the chopped nuts and dry fruits, so it is all evenly coated. Set it aside.
- Sift the remaining flour with the baking soda and ground cloves, cinnamon, star anise, yeast and set aside.
- Now cream together the butter, shortening, and brown sugar until you have a fluffy consistency.
- Add in the eggs, one at a time and mix thoroughly.
- Add the honey and give it one final stir with the hand mixer.
- Add the sifted dry ingredients to this and fold gently using a spatula. The batter should be quite loose.
- Fold in the fruits and nuts mixture that is coated with flour. The batter should be quite thick.
- Transfer the batter to a large well-greased bowl, cover with a clean dry cloth, and leave to proof for 2 hours. Note: It will rise only slightly, but will be spongy and light.
- Grease and line an 8 inch pan.
- After 2 hours stir the batter down and transfer it to the greased pan.
- Using whole almonds make daisy type flower on the top of the batter.
- Cover with a cloth and allow to proof again for 90 minutes.
- Preheat the oven to 170°C.
- Bake in the over for 60 to 70 minutes or until it begins to pull away from the edges of the pans and feel springy to the touch.
- Cool the cake for 10 minutes, loosen the sides with a knife and turn the cake out. Allow to cool, drizzle with Madeira wine, then cut and serve.