Zurich Legacy Kitchen Cookbook - Book - Page 18
Vic k y L i s h m a n-Pe at
Janine's Spiced
Madeira Cake
This rich, darkly spiced Madeira cake
began with a Bolo de Mel Mum discovered
on a holiday we took there together. She
loved it enough to bring the recipe home
and adapt it herself. Now known in our
family as “Grandma cake”, making it each
year has become a very special ritual.
work with. The dough should be quite tight and floury.
Wrap in a clean muslin cloth, place in a bowl and cover with
clingfilm to prevent it drying out. Leave overnight at room
temperature.
Day 2
This is mixing day. As there are a lot of ingredients, it helps
to have everything measured out before you begin.
Mix the nuts, spices and dried fruit in a large bowl. Set
aside.
Gently heat the treacle, butter and vegetable fat in a large
saucepan, stirring until melted together. Set aside.
Dissolve the bicarbonate of soda in the wine. Set aside.
Zest and juice the oranges. Set aside.
INGREDIENTS
Day 1
• 200g white bread flour
• 12g dried active yeast
• 250g plain flour
Day 2
• 1,750g plain flour
• 800g caster sugar
• 600g vegetable shortening (I use Trex brand)
• 400g butter or vegan butter
• 20g fennel seeds, ground in a mortar
• 50g cinnamon
• 10g ground cloves
• 10g ground nutmeg
• 5g ground allspice
• 250g walnuts, almonds or a mix, roughly chopped
• 250g sultanas
• 50g mixed peel
• 4 tbsp bicarbonate of soda
• 1 kg black treacle
• 375 ml red wine, or an alcohol-free alternative,
or 250ml sweet madeira wine
• 4 oranges
METHOD
Day 1
Combine the white bread flour with 2g of the yeast and
enough water to form a dough. Knead for about 5 minutes,
until smooth.
Add 250g plain flour, the remaining yeast and about 150ml
warm water, adding a little more if the dough is too dry to
Place the 1,750g flour and sugar in a very large bowl or
bucket. Make a well in the centre, add the fermented dough
and knead until it is evenly distributed through the flour.
The mixture does not need to become completely smooth.
Gradually add the melted treacle, butter and vegetable fat
mixture, stirring as you go.
Add the fruit, nuts and spices, followed by the wine mixture,
orange zest and juice.
Mix thoroughly with your hands for at least 5 minutes, until
the mixture begins to come away from the sides of the bowl
rather than sticking to them.
Cover the bucket with its lid, or tightly with clingfilm and a
muslin cloth, and leave in a warm place to ferment until Day 4.
Day 3
Leave the mixture to rest.
Day 4
Preheat the oven to 160°C (150°C fan).
Fill as many foil flan tins as will fit in the oven at once,
pressing the mixture firmly into the corners. If you like,
decorate the tops with extra almonds or walnuts.
Bake for 30–35 minutes, until firm to the touch. Repeat
with the remaining mixture. This quantity makes around
16 cakes.
Enjoy with a well-earned cup of coffee.
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