Father’s Day aromatic lemon chocolate Madeira cake..YUM!
Here is a special recipe tutorial for Father’s Day. It is a Madeira Lemon-White Chocolate Cake.
A Madeira cake is an English cake that is similar to a pound cake. It bakes slower than a sponge cake and I bake it at a lower temperature to insure a lovely golden brown colour.
The taste is heavenly and you can bake the cake a day ahead if need be and serve for Father’s Day tomorrow, or you can bake the cake on Father’s Day to be served a few hours later.
I place a white chocolate icing on top, however a madeira cake can be decorated with fondant, royal icing, marzipan. Madeira cakes are extremely versatile.
Lemon-White Chocolate Madeira Cake:
This pound cake is so fragrant you can almost taste it before you’ve had a bite!
Equipment:
- • Standing mixer or hand mixer
- Measuring jug
- Spatula, rubber
- Sifter
Madeira Cake:
5th avenue cake designs Lemon-White Chocolate Recipe
The ingredient is cake enhancer (not essence), and can be found here .
Prepare your mise en place.
Missing from Mise en Place is the white chocolate chunks
Line a 20.32 x 12 cm/8×4 3/4-inch loaf pan with parchment paper, butter and flour. Set aside. Preheat the oven to 160 C/ 325 F.
Sift together, 3 times, cake flour and baking powder. Set aside.
In a standing mixer with fitted paddle attachment, beat butter and sugar on medium speed until blended, about 4 minutes. Add lemon zest and continue to beat for an additional minute. Add the cream, crème frâiche, and mascarpone, continue to beat on medium speed until amalgamated.
In a measuring jug whisk the eggs and vanilla extract, this is the liquid you will be alternating with your cake flour mixture.
Reduce the speed of your standing mixer to low speed begin with your sifted dry flour mixture. Add only half of the dry flour mixture, alternating with the egg mixture, beginning and ending with the cake flour, mix until incorporated. Make sure to scrape the sides of the mixing bowl and paddle attachment with a rubber spatula after each addition. Remove the bowl from the standing mixer, fold the white chocolate chunks, dusted and tossed with a handful of flour, into the cake batter.
Brush a line with melted butter in the center of the raw cake. Bake for about 55- 60 minutes, until the top of the cake is golden brown, springs back when pressed lightly in the center, or a tester, inserted in the center and comes out clean.
Cool the cake in the pan on a cooling rack for 15 minutes. Remove the cake from the pan and cool on the rack.
When the cake is completely cooled, coat with Godiva White Chocolate Icing.
5th Avenue Cakes Godiva White Chocolate Icing Recipe
Place sugar in a bowl; add milk, whisk until the icing sugar is moist and loose. Add and whisk the white chocolate liqueur until the glaze is pourable. Pour the melted white chocolate into the glaze and whisk to amalgamate the glaze.
Pour over the cooled pound cake.
If you prefer more of a glaze than an icing; omit the melted white chocolate.
You will love this icing!
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I have been known to dip my forefinger into the left over icing; sneaking a taste.
The lemon-white chocolate madeira cake is a perfect served with the Lemon Meringue Pie sugar cookies!
For the video tutorial visit Here
Happy Father’s Day!
Happy Cake Decorating and Baking!
This sounds like a wonderful cake and I plan on giving it a try. One question…..what is cake “essence”?
Norma, Thank you..It’s supposed to say cake enchanter. It’s rice starch that keeps baked goods fresh and soft, and help cakes stay light and fluffy.
I was just going to ask the same question. I looked up cake essence and it took me to vanilla extract. To funny! Thanks for clearing up.
No problem! Sorry for the confusion.
Rice starch is not the same as rice flour, which is easily accessible here in the U.S.
I don’t think I’ve ever seen rice starch in any store. Is there a substitute or can it be left out of the recipe?
It is optional; however King Arthur Flour company carries the cake enhancer. The site is listed in the caption of the recipe.
So in the directions it calls for cream, creme fraiche and mascarpone, how much creme fraiche? It isn’t listed in the ingredient list above the directions. You also have a picture adding blood orange zest, also not listed in the ingredients. Did you somehow mix up 2 different recipes together or simply oops in typing things out and adding images?
[I really would like to make this, but would rather not guess and get things wrong.]
Thank you for bringing the photo to my attention, you want to add lemon zest. As far as the crème frîache measurement 116 grams/1/2-cup.Hope this helps.
it looks delicious!
Thank you!
Hi, i like to ask you if the liquer really needed for making this delicious cake? And that rice starch? They don’t sell that in my country- Thanks in advance for answering. 🙂
You can omit liqueur (it is for extra flavor). If by rice starch you mean the cake enhancer, that ingredient is optional as well. My pleasure enjoy your cake!