(There’d be a photo, but my camera died at an inopportune moment.)
This is the sort of fruity Madeira cake that gets made for picnics, or packed lunches, or afternoon tea. The sort that is really tasty with a cup of tea.
I did a little experimenting with it, and not just my normal experimentation with apple sauce or bananas. I figured that since apple sauce is kinda like jam, I’d use some elderflower and gooseberry I had in the fridge. I don’t know why I buy jams, since I don’t tend to put it on my toast. Somehow they seem to gather, and breed. But I thought I’d see how it works as an egg replacement in cake.
So. Family Cake.
275g self-raising flour
1 tsp baking powder
225g spreadable butter (coconut oil)
225g caster sugar
4 large eggs (4 large spoons of jam)
a few drops of almond essence (orange essence)
110g dried fruits + 25g glace cherries, sliced (candied peel)
Sprinkling of demerara sugar and flaked almonds
Preheat the oven to 180C/gas mark 4. Grease and line a tin – Delia reckons a 20cm x 26cm tin, but I only have normal circular ones, so whatever you’ve got will probably work.
So. Sieve the flour and baking powder. Then just mix in the butter, sugar, eggs and essence until you get a a creamy consistency, then add in the dried fruits.
Pour into the baking tin and sprinkle the demerara sugar and flaked almonds across the top. I’ll admit, I forgot these until after I’d put it in the oven. However.
Bake for 40-50 minutes, or until the centre is springy to touch.