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:
- • Standing mixer or hand mixer
- Measuring jug
- Spatula, rubber
Prepare your mise en place.
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.
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.
The lemon-white chocolate madeira cake is a perfect served with the Lemon Meringue Pie sugar cookies!
Happy Father’s Day!