The humble Madeira sponge, due to its high proportion of fat and flour, has a firm yet moist texture. The humble Madeira sponge is a cake which is thus basically a great vehicle for syrups and for creating thin layers which don’t crumble (causing the chef to crumble too). The humble Maderia is perhaps my favourite sponge for these reasons.
RECIPE:
MADEIRA SPONGE
150g UNSALTED BUTTER (Room Temperature)
150g CASTER SUGAR
1 tsp VANILLA EXTRACT (Optional, I’m not sure how this even got in this recipe, habit?
3 WHOLE MEDIUM EGGS (At Room temperature)
115g SELF-RAISING FLOUR
115g PLAN FLOUR
15g MILK
2 PRESERVED LEMON (Finely Chopped and seeds removed)
LEMON SYRUP
4 LEMONS Juiced (approx. 75g)
75g CASTER SUGAR
POPPYSEED PRALINE
10g POPPYSEEDS
70g BLANCHED WHOLE ALMOND (or flaked is also fine if you have those lying around- laying around? Why are they lyinggg)
60g CASTER SUGAR
INCHEY WINCHEY PINCH OF SALT
MASCARPONE FROSTING
500g MASCARPONE CHEESE
125g ICING SUGAR (Sieved)
75ml DOUBLE CREAM
BEFORE YOU START…
Preheat your oven to 160c (Fan Oven- 170c for other, less powerful ovens)
Grease and Line a standard Loaf tin (20cm in length approx)
METHODS:
FOR THE MADEIRA SPONGE…
Beat together the sugar, vanilla and butter on a high speed until light & fluffy, scraping down the sides of the bowl and the bottom to make sure everything is mixed thoroughly. Beat the eggs and add gradually to the butter mixture, ensuring you are scraping the sides and bottom of the bowl (treating the machine like the intern they are and making sure they are doing a good enough job).
Sieve the flours together, then fold in the flour until the mixture. Finish by folding in the milk until you have a dropping consistency. Spread evenly in your tin and bake for 35 mins, or until golden and a knife comes out clean.
FOR THE LEMON SYRUP…
Weigh out the juiced lemon, match the weight with sugar and heat everything together until the sugar has dissolved. Set aside until needed. Once the sponge is cooked, cooled and cut, soak with the syrup.
FOR THE POPPYSEED PRALINE…
Toast the poppyseeds and almond on the lined baking tray for 10 minutes or until golden. Set aside to chill. Make a direct caramel with the sugar, pour over the nut/seed tray and leave to cool. Blend everything together with the salt until smooth (this usually takes 10-15 minutes depending on how warm your nut/caramel mixture is) .
FOR THE MASCARPONE FROSTING…
Soften the mascarpone it the mixer before adding the sugar and cream and mixing everything together until it holds its shape.
TO ASSEMBLE: Once the loaf is cooked and cooled. Slice into three layers and soak with the syrup. Assemble white mascarpone cream before topping with the praline.
