Nigella's Mum In Law Madeira Cake (Nigella马德拉蛋糕)

正当我烦着着落娜娜明早的早餐时，

银幕上突然出现Lena家的“跟随烘#79 :家婆马德拉蛋糕”。

因为名字的特别，引起我好奇它的口感，

所以，这回的“跟随烘 ”，我参与了。

I was wondering what to get NaNak for breakfast when I stumbled upon Lena's blog:

"Bake-Along #79 : Mother-In-Law's Madeira Cake"

The unique name of the cake made me really curious,

therefore I decided to jump onto the Bake-Along #79 bandwagon too!

根据维基百科,

马德拉蛋糕是英国人的一款传统海面蛋糕。

According to Wikipedia,
Madeira cake is a sponge cake in traditional English cookery.

 马德拉蛋糕拥有密实但轻盈的蛋糕体。它实际上比较倾向磅蛋糕。这充满柠檬香气的蛋糕，一般都会选择下午茶或早餐享用。

The Madeira cake has a firm yet light texture. It is rather similar to a pound cake, and is eaten with tea or for breakfast and is typically flavoured with lemon.

Nigella's Mum In Law Madeira Cake
Ingredients ( from How to be a Domestic Goddess, Nigella Lawson )
in a 9x5 inch loaf pan
225gm softened butter
170gm sugar, plus extra for sprinkling
grated zest and juice from 1 lemon
3 large eggs
166gm self raising flour
62g plain flour

Directions
Preheat oven to 177C and line the loaf pan with baking paper. Using the paddle attachment on your mixer on medium speed,  cream the butter and sugar until light, then add in the lemon zest. Add the eggs one at a time with a tablespoon of the flour for each. Then lower the speed and mix in the rest of the flour and lemon juice and mix till well incorporated.

根据维基百科,葡萄牙盛产一款酒 - 马德拉酒。

十九世纪的英国人喜欢享用这款酒时，搭上数片这款蛋糕，

因此后来这款蛋糕也就被称为马德拉蛋糕。

 It is named after Madeira wine, a Portuguese wine, 

which is usually served with this cake, 

and was very popular in England during the nineteenth century.

有着磅蛋糕的密实，又有海面蛋糕的轻盈。

表层是香甜酥脆，蛋糕体充满柠檬香气，

这蛋糕一拍好照就不见三分之一，它的美味就不用置疑了。

感谢Lene,Joyce和Zoe的美好分享，让我和家人都受惠了。

As dense as a pound cake, yet also as soft as a sponge cake. This lemony cake with its crispy skin was so tempting, a third of it was gone immediately after I finished with the pictures! 
Thanks alot to Lena, Joyce and Zoe for this wonderful recipe, my family and I love it!

杏桃磅蛋糕(Apricot Pound Cake)

为了尽快用掉罐头杏桃片，找来了花娘子的食谱- 杏桃磅蛋糕；

虽然我做了食谱分量的一倍，但是杏桃片还是有剩，

所以接下来，还是会分享跟杏桃有关的食谱，

希望你们会喜欢。

I wanted to use up my can of apricot, so here is an apricot pound cake adapted from Joceline. Although I had doubled the recipe, I still have some canned apricot left over. Therefore, I'll probably be sharing more apricot recipes soon.

花娘子的磅蛋糕是用可爱的迷你模子做的，

安迪除了跟风，也做了2个可爱的小磅蛋糕，

同时也做了1条传统式的长形磅蛋糕。

 Since Joceline used 2 lovely mini moulds for this pound cake,

I decided to take a leaf out of her book while also making another bar pound cake.

蛋糕在烘焙时，散发一屋的蛋糕香气，

让人不禁对它的美味，迫不及待的。。。。。。。。

While the cake was baking, its irresistible aroma filled the house that make you feel like you can't wait to eat it as soon as it is done.

杏桃磅蛋糕(Apricot Pound Cake)
食谱参考 recipe adapted from ：Joceline Lor
模具mould：Panettone模2个

材料：............................................Ingredients :
牛油 100克 ...................................butter 100g
糖粉 100克 ...................................icing sugar 100g
鸡蛋 100克 ...................................egg 100g
香草精 1/2茶匙 .............................vanilla essence 1/2 tsp
低筋面粉 100克 ............................cake flour 100g
发粉 1/2茶匙 ................................baking powder 1/2tsp
杏桃干 60克（我用罐头杏桃片取代）..Dry apricot 60g ( I substitute with can apricot)

做法：
1）粉类过筛。杏桃干剪成丁块备用。模子涂上少许的奶油备用。
2）牛油在室温下软化。分次加入细砂糖打至膨松。
3）鸡蛋打散后，分好几次加入奶油里搅拌至均匀。
** 加入奶油里的鸡蛋液要等到完全吸收和均匀后，
再一点点的加入蛋液，并重复同样的搅拌方式完成 **
4）加入香草精，再加入做法（1）的面粉和发粉，
用橡皮刮倒搅拌呈均匀的牛油面糊。最后加入杏桃干。
5）把面糊到入涂了油的模子里。
6）预热烤箱170度，烘烤35分钟至熟为止。

** 小小分 享**

杏桃干预先沾上少许的低筋面粉然后才加入面糊里，

那么烘出来的蛋糕，杏桃干就不会沉淀在底层了。

Method ：
1.  Sift the flour ingredients and cut the dry apricot into pieces. Grease the mould with butter.
2.  Cream the softened butter and icing sugar until fluffy.
3.  Add in the eggs one at a time.  Beat well after each addition.
4.  Add in vanilla essence, followed by the sifted flour and baking powder, then mix until well combined.
5.  Pour the batter into the greased mould.
6.  Bake in a preheated oven at 170°C for 30 minutes or until a skewer inserted comes out clean.

Baking tips :
Coated the apricot pieces with cake flour to prevent the apricot pieces from sinking down all the way.

这个可爱的蛋糕模子，来自一位好姐妹。

一位在安迪心目中，既能干又善解人意的好人。

谢谢你！我好喜欢这对模子。

I got this pair of lovely mini moulds from a nice friend.

A friend who, in my eye, is an understanding and capable person.

这蛋糕甜度适中，香气满满，

早餐或下午茶，来一片都不错。

Moderately sweet with an irresistible aroma.....

Won't a slice of apricot pound cake for breakfast or tea break be a good idea?

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地图牛油蛋糕 Topo Map Love Cake

今天趁学校假期，安家父女还在会周公，

安迪自己起得早，轻声轻息，玩起地图牛油蛋糕。

虽然做过的姐妹们，早已道出这过程的凌乱，

但自己碰上时，还是会手忙脚乱。

结果出来的产品，差强人意，
没有预期中的好看。

 本来以为把蛋糕切成小山形，与主题更贴切，

谁知遇到不识趣的安哥看了，竟然说这是“粽子”，

真有他的想象力，@.@

 特意向Na Nak 借来地图本做背景，

这样跟主题就有互应的效果了。

 

虽然蛋糕没有预期的好看，

但是味道却很不错，蛋糕体也属湿润。

食谱取自：Cass

 材料：（食谱分量和材料做了少许更改）

牛油 250g
砂糖 250g （我用220g）
鸡蛋（中）5粒
低粉 300g + 1tsp baking powder
淡奶（evaporated milk） 125ml
香草精（Vanilla extract） 1tsp
班兰色素 1tsp
可可粉 适量

1. 把牛油和砂糖打发至蓬松颜色变浅。
2. 加入1粒鸡蛋，搅拌均匀，然后才下另外1粒。
3. 筛入一半的面粉进入蛋糊里，用低速搅拌均匀。
4. 把淡奶加入面糊里，搅拌均匀。
5. 把另一半的面粉，筛入面糊里，同样用低速搅拌均匀。
6. 把面糊分成两份，一份加入香草精，另外一份加入班兰色素。
7. 烤箱预热180c，把8寸烤盘铺上烘焙纸。
8. 把1/2的班兰面糊（也可以放香草面糊），倒入盘里，然后铺平。
9. 均匀的撒上一层薄薄的可可粉。
10. 然后再把另外一个颜色的面糊倒入（动作一定要非常轻柔），铺平，再撒入一层可可粉。
11. 再重复同样的动作，直到另外两层面糊也铺入烤盘内（最后一层的面糊表面不要撒上可可粉）。
12. 放入烤箱，烤约45分钟，或插入竹签，拔起来是干净的，即可。

Topo Map Love Cake (Kek alunan kasih)

Adapted from : Wendy

250gm butter
250gm sugar
5 medium eggs
300gm cake flour +1 tsp baking powder
125ml evaporated milk
1 tsp vanilla extract
1 tsp pandan paste
Cocoa powder for creating the topo lines (I used approximately 3 Tbsp)

1. Cream butter and sugar until pale and fluffy.
2. Beat in eggs, one by one, beating well after each addition.
3. Sift half the flour into the butter mixture and beat on low speed until well combined.
4. Mix in the evaporated milk until well combined.
5. Sift the balance of flour into the mixture and beat on low speed until combined.
6. Divide the batter to two. Mix vanilla extract to one part and pandan paste to the other.
7. Preheat oven to 160(fan)/180C. Prepare a 8 inch pan, lined at the base.
8. Spread 1/2 the pandan batter (or vanilla whichever you prefer) into pan. Level it.
9. Evenly sift a thin layer of cocoa powder over.
10. Very very gently dollop half of the other colour over and gently level it. Repeat the sifting of cocoa powder.
11. Repeat layering with both colours, with the final layer clean (no cocoa powder on top).
12. Bake for 45 minutes or until toothpick comes out clean.

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大理石磅蛋糕 (Marble Pound Cake)

很喜欢Esther家的蛋糕，

那天又被这大理石磅蛋糕给着迷了，

一直耿耿于怀，无奈懒筋作怪，一天又一天，

今天总算战胜这讨厌的懒筋，开炉了事。

一时的失算，造成蛋糕外观不是那么大方得体，

原以为用上2倍的材料，可以做成2个磅蛋糕，

结果的确作了2个，可是却是“发育不良”的磅蛋糕。

呜。。。。。。。。少少的扫兴。

幸好，外貌不扬，但是内涵十足，

湿润带软的蛋糕体；

清香的柠檬碎，搭上浓郁的巧克力和奶油香味，

mmm。。。。。。。一级棒！

我想还会再做，希望下回不止好味，也好看。

蛋糕还在炉内烘烤时，蛋糕香气早已弥漫整个厨房，

我想应该是归功于"GoldenChurn"奶油吧，

难怪说，一分钱，一分货，

的确物有所值。

"GoldenChurn"奶油

食谱参考: Copycake Kitchen

(Recipe adapted from Carol's cookbook)

Makes :  a loaf pan (8cm X 17cm X 60cm)

Ingredient:
A. Egg Yolk Mixture

• 100g unsalted butter (cut into small cubes)
• 20g sugar
• 2 egg yolk
• 100g low protein flour/cake flour
• 10g unsweeted cocoa powder

B. Egg White Mixture

• 2 egg white
• 1/2 tsp lemon zest
• 40g sugar

Method:

1. Pre-heat oven at 160C.
2. Beat unsalted butter and sugar with the electrical mixer until light and fluffy.
3. Add in egg yolk at 4-5 batches, beat until combined after each addition.
4. Add in sifted flour in 2 batches, combined well until no lumps. Set aside.
5. Beat the eggs white, lemon zest and sugar until peak form. 
6. Fold in 1/3 of  eggs white into the batter, then fold in remaining whites.
7. Divide batter in half, gradually fold choclate mixture into one portion.
8. Alternately spoon the plain and chocolate batter into loaf pan. Swirl with a knife.
9. Bake for 45-50 minutes or until skewer come out clean.

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浓郁巧克力磅蛋糕(Deep Chocolate Pound Cake)

前两天，机缘之下，到访Eshter Lau(Copycake Kitchen)的家，

一眼就看上这超赞的浓郁巧克力磅蛋糕，

今天终于忍不住开炉咯。

或许我家烤炉感染到主人的兴奋，

竟然比主人更热情，

还失控的把这“ 浓郁巧克力磅蛋糕”的皮烤到干脆，

幸好蛋糕体，还是如Esther说般湿润，巧克力味浓郁，

大获安家父女的青睐。

父女俩，甚至还说，

虽然外皮稍微干巴，不过跟湿润，细软的蛋糕体还蛮搭的。

杀是好吃! 好吃!

不骗你，一个放工回来，一个打球回来，

没两下子，就把四份之三个蛋糕给干掉了，

幸好老早把照片给拍好，

不然，只能看到，只有四分之一的蛋糕相罢了。

   

Deep Chocolate Pound Cake  (浓郁巧克力磅蛋糕）

(Recipe adapted from Bon Appetit with minor changes)

Ingredients
280gm cake flour flour
1 tsp baking powder
3/4 tsp kosher salt
1/4tsp baking soda
1/2 cup yogurt/sour cream (I used whipping cream)
1/2 cup whole milk
1/4 cup unsweetened cocoa powder
1tbsp honey
2-3 tbsp boiling water
1/2cup sugar
113 gm unsalted butter, softened
2 large eggs
1/2 cup mini semisweet chocolate chips

Method:

1. Position rack in the center of oven, preheat to 350F/175C. Lined a 9"x5"x3" loaf pan.
2. Whisk flour, baking powder, salt and baking soda in a medium bowl. Whisk yogurt and milk in another small bowl. Sift cocoa powder in another bowl and whisk in honey and boiling water until smooth. Cool completely.
3. Using electric mixer, beat sugar and butter in a medium bowl until light and fluffy. Beat in 1 egg at a time, occasionally scraping down sides of the bowl. Add cooled mixture, stir until smooth, occasionally scraping down bowl. Beat in flour mixture alternately with yogurt/sour cream mixture in 2 additions each until just blended. Stir in chocolate chips.
4. Transfer batter to prepared pans, smooth top and bake until tester inserted comes out clean, about 1 hour.

Don't judge the book by the cover. This cake may look dry on the outside but actually it is very moist on the inside.

Both father and daughter like the cake very much. In the blink of an eye, they had finish about 3/4 of the cake. You can see just how good it tastes!

Actually, the cake looks much more attractive when it is fresh from the oven. Unfortunately, it shrank when cooled and looks more dry than it actually is.

I am linking this post to the Bake Along event hosted by Joyce from Kitchen Flavours, Lena from Frozen Wings and Zoe from Bake for Happy Kids

Bake Along No. 42 : Deep Chocolate Pound Cake