tag:blogger.com,1999:blog-7509623290663629278.post6423339883119818084..comments2024-02-22T09:38:19.746+00:00Comments on Cake, Crumbs and Cooking: Hit or miss? Madeira CakeCarolinehttp://www.blogger.com/profile/13067886984635079539noreply@blogger.comBlogger13125tag:blogger.com,1999:blog-7509623290663629278.post-4649376289025983122012-03-17T16:51:29.001+00:002012-03-17T16:51:29.001+00:00Anon - I used a 2lb loaf tin - you could try that....Anon - I used a 2lb loaf tin - you could try that. I certainly wouldn't try again with a 1lb loaf tin.Carolinehttps://www.blogger.com/profile/13067886984635079539noreply@blogger.comtag:blogger.com,1999:blog-7509623290663629278.post-66861608735795777492012-03-17T10:35:37.014+00:002012-03-17T10:35:37.014+00:00I baked Nigella's Madeira cake for the first t...I baked Nigella's Madeira cake for the first time last week and it overflowed like etna all over the oven floor. Definitely used a 1lb loaf tin. Must admit ir looked too full to me when I put it in the oven but I decided to trust the great Nige. Mistake! Not sure whether to waste another (almost) block if butter and have another go.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-7509623290663629278.post-63308433965115266762012-03-11T17:01:26.829+00:002012-03-11T17:01:26.829+00:00Suelle - sometimes I need the obvious stating to m...Suelle - sometimes I need the obvious stating to me, but in this case I used the same size tin on all attemmpts - hence the confusion with whether the recipe will work or not! Loaf tins are a pain I agree!<br /><br />Lester - My SR flour is usually pretty new - I bake a lot and get through a lot of it! Good thought though. I wanted to follow the specified flour as I assume Nigella wants this Carolinehttps://www.blogger.com/profile/13067886984635079539noreply@blogger.comtag:blogger.com,1999:blog-7509623290663629278.post-57739445440198488232012-03-11T13:10:19.306+00:002012-03-11T13:10:19.306+00:00I read the post and looked at the pics and don'...I read the post and looked at the pics and don't know what the prob is - it looks awesome!<br /><br />I've had an overspill once - it was a Bill Granger blueberry cake and boy was I cursing him as I was scraping batter out of the bottom of my oven!The Caked Crusaderhttps://www.blogger.com/profile/02840224194242219981noreply@blogger.comtag:blogger.com,1999:blog-7509623290663629278.post-23831216205770513922012-03-11T00:24:00.092+00:002012-03-11T00:24:00.092+00:00C, serendipitously, I've just made madeira cak...C, serendipitously, I've just made madeira cake as well, using the recipe in the new Pam Corbin book. It wasn't nearly sweet enough for my liking, and the texture of the cake was very firm. I ended up slicing it and sandwiching it with jam and topping with lemon icing. Then it was quite good. I'm going to have another go.. :)celiahttp://www.figjamandlimecordial.comnoreply@blogger.comtag:blogger.com,1999:blog-7509623290663629278.post-55956845815977189172012-03-10T17:54:32.811+00:002012-03-10T17:54:32.811+00:00It's not just you - I abandoned a cake recipe ...It's not just you - I abandoned a cake recipe that I had made successfully many times when it just stopped working for me! I think the texture of this cake looks perfect, and that is the important thing!Alicia Foodycathttps://www.blogger.com/profile/11931796992646884249noreply@blogger.comtag:blogger.com,1999:blog-7509623290663629278.post-78332381835143553262012-03-08T23:42:46.128+00:002012-03-08T23:42:46.128+00:00I think it looks great and didn't think madeir...I think it looks great and didn't think madeira cake rose that much anyway.Jacqueline Meldrumhttps://www.blogger.com/profile/05748535381400208316noreply@blogger.comtag:blogger.com,1999:blog-7509623290663629278.post-35575372160803369722012-03-08T20:52:24.695+00:002012-03-08T20:52:24.695+00:00I agree with Lester above - think it's best to...I agree with Lester above - think it's best to use plain flour plus baking powder, esp. as the Nigella recipe uses plain + SR, which surely dilutes the rising agent in the latter?<br /><br />Madeira cake is my absolute favourite and the only recipe I've ever used has always been successful - it's from Baking by Martha Day. It calls for vanilla extract as well, which I think makes a Dipika @ The Very Hungry Bakerhttp://theveryhungrybaker.wordpress.com/noreply@blogger.comtag:blogger.com,1999:blog-7509623290663629278.post-9618707864474359692012-03-08T17:23:36.185+00:002012-03-08T17:23:36.185+00:00I no - Madeira cake on the oven floor is not a goo...I no - Madeira cake on the oven floor is not a good look. But I totally understand what you mean! Now I think of it though, I've never made Madeira cake in my life! Whoops ;0(Chelehttps://www.blogger.com/profile/00939575593242980773noreply@blogger.comtag:blogger.com,1999:blog-7509623290663629278.post-78219499451325092802012-03-08T15:33:36.852+00:002012-03-08T15:33:36.852+00:00happens to me a lot... sometimes everything is jus...happens to me a lot... sometimes everything is just perfect and other times it all goes wrong... I'm still getting used to my new oven, which is so uber hot I have to be really careful. Cake still looks good and if it tasted ok, then who cares!Anonymoushttps://www.blogger.com/profile/11431297921869969693noreply@blogger.comtag:blogger.com,1999:blog-7509623290663629278.post-70882837839747106822012-03-08T12:32:28.783+00:002012-03-08T12:32:28.783+00:00this cake is so plain that it scares me. Though I...this cake is so plain that it scares me. Though I have heard that weather can make a difference - maybe you need to try again in December to see if that makes a difference. But I know what you mean about the fairies - it is a bit like trying to know when cute little gizmo will turn into a gremlinJohanna GGGhttps://www.blogger.com/profile/08594201473931487490noreply@blogger.comtag:blogger.com,1999:blog-7509623290663629278.post-31990838057346053612012-03-08T11:31:09.659+00:002012-03-08T11:31:09.659+00:00I see there's self-raising flour in the recipe...I see there's self-raising flour in the recipe. I always use plain flour and add my own baking powder - that way I know for sure that the BP will be active. If your SR flour is a few months old, that could be the problem. FYI it's 2tsp baking powder per 225g plain flour.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-7509623290663629278.post-53108643345582828722012-03-08T09:55:35.618+00:002012-03-08T09:55:35.618+00:00I'm probably teacing you how to suck eggs, but...I'm probably teacing you how to suck eggs, but are you using baking tins which are too small? Cake batter shouldn't fill a tin more than 3/4 or even 2/3 to be on the safe side, unless you know it won't rise much. <br /><br />Loaf tins are the biggest headache, because they don't seem to be standard sizes and even if the overall volume is the same, cake batter will behave Suellehttps://www.blogger.com/profile/04824039607448635437noreply@blogger.com