British Madeira Cake
My family has always been a big fan of dessert for breakfast. Not every day, of course, but on special occasions like holidays or birthdays and every now and then the weekend. I would purposefully eat a smaller slice of pie with the hope that leftovers would be offered up the next morning.
Sometimes you just need something sweet for breakfast (hear my sweet tooth talking?). When you don't have an extra pie, cake, or pan of brownies lying around, you might just need to whip something up. If you are strict about your bikini season diet, then you might need to take your healthy self somewhere else right about now. If you're ready to indulge in a sweet, delicious slice of this cake for breakfast or any time, then you're going to want to make your very own Maderia cake.
The Madeira cake is an English sponge cake touched with a hint of citrus. It got its name from being the choice pairing with a glass of sweet Madeira wine. I stumbled on this cake when I was researching breakfast cake on Pinterest. A completely normal weekday ritual, right? It's not really meant for breakfast but its rich, buttery texture and slight tang of lemon pairs perfectly with your morning coffee. Or it will pair with an afternoon tea. Or your after dinner coffee. Or whenever you want because this cake is delicious.
This recipe was ridiculously easy to follow- once it was converted over from British measurements. While on this side of the pond we use cups and teaspoons and such, many other countries use grams to measure their ingredients. Though, yes, lots of bakers in America use grams in their baking, mostly because it can be much more accurate than using our other baking tools. But I'm an American part-time baker who is just trying to eat her way around the world, one slice at a time. After searching high and low for a decent Americanized version of Madeira cake that I could base my measurements off of, I used the internet to help me figure out how to covert grams to cups, tablespoons, and teaspoons.
Since the conversions have all been made, the only other "tough" part of this recipe is that it calls for caster sugar. I'd never heard of it but again to the internet! Caster sugar is finer than regular, granulated sugar but not as smooth or fine as confectioner's, or powdered, sugar. You can go to a specialty grocery store to pick it up but it's just as easy to grind up your regular white sugar in a food processor. You'll want it to have the consistency of soft sand.
Like Marie Antoinette (maybe) said, "Let them eat cake!" and sneak a slice in for breakfast (or lunch or dessert).