Madeira Cake With Rhubarb And Strawberry Compote

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Author’s Own

The older I unfortunately get, the plainer I like my cake. When I was young I can remember the absolute wonder of a Knickerbocker Glory or the plaintive and desperate desire for as many toppings as humanly possible on my bowl of ice-cream. But those days are long gone. Perhaps it is a sign of an ageing stomach lining unable to cope with the complex digestion required, or perhaps it is the inner wisdom of age, an analogy for life. Whatever the reason, I find that often it is a Madeira Cake that occupies my thoughts where once it was a Butterscotch Pecan Cheesecake or Maple and Walnut Layer Cake with enough frosting to swim in or at least get up your nose. I fantasize about this plain Jane cake warm with double cream and a big spoonful of cinnamon stewed fruit. I fantasize about a large, fat slice of it with coffee for breakfast. In both of these fantasy scenarios I am alone and naked. completely joking about the naked bit, it would put me or anyone else right off (most foolhardy anyway with all that stewed fruit about). But I am deadly serious about the fantasizing. Give me a pair of big, comfortable pants, fluffy socks and a silent house and this is where boundless pleasure lies nowadays. A stolen moment of simple deliciousness and indulgence that I must pay for in carrot sticks and no carbs. Finding solace in silence, stewed fruit and plain cake both leaves me feeling ancient as well as deeply satisfied. It may also suggest that already I am beginning to have a problem with my teeth. Perhaps I should just embrace it all.”Pass me the tinned potatoes Margaret.oh and that nice bit of cake”.

Madeira Cake-serves 8-10 people

200 grams caster sugar
250 grams self raising flour
1 tbsp lemon extract or the zest and juice of one lemon
200 grams butter
4 medium eggs

Rhubarb and Strawberry Compote

400 grams rhubarb trimmed into 1″ chunks
400 grams strawberries washed and cut in half
100 grams caster sugar
1 tsp cinnamon

Madeira Cake-Method

1-Pre- heat your oven to 170 C.
2-Line a non stick 8″ cake tin.I use a

Source:: The Huffington Post – UK Lifestyle

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