Madeira Pie by James Martin (with my modifications)

[1.]

Madeira Pie by James Martin (with my modifications)

Category: Confectionery

Kitchen: english

Ingredients
butter at room temperature	175 g
fine granulated sugar	175 g
eggs	3 large
self-rising flour	250 g
whole milk	about 3 tbsp. spoons
grated zest	1 lemon
icing sugar for dusting	on demand
thinly sliced ​​zest (for candied fruits)	1/2 lemon
sugar (for candied fruits)	50 g

Cooking method

• "Surprisingly, the Madeira pie does not come from Madeira at all. It is an English pie, which is also often called a pound cake. In the 19th century it was served with Madeira, but now it is more and more often served with tea."(James Martin)
• 1. Preheat oven to 180 C.
• 2. Grease a round dish with a diameter of 18 cm with oil, line the bottom with greaseproof paper, grease it too.
• 3. Whisk the butter and sugar into a light, fluffy mixture. Add eggs one at a time, beating well each time. Along with the last egg, add 1 tbsp. a spoonful of flour so that the mixture does not exfoliate.
• 4. Sift the flour and mix gently with the butter mixture, adding enough milk to make the resulting dough fall hard from the spoon. Add lemon zest.
• 5. Place the dough in the prepared mold and flatten slightly. Bake on the middle shelf of the oven for 45-50 minutes, until a heated skewer stuck in the center comes out clean.
• 6. Let the pie sit in the pan for about 10 minutes, then place on the wire rack and cool completely.
• 7. At this time, cook candied fruits. Dissolve sugar in 50 ml water, pour into a saucepan, add chopped lemon peels and cook for 3-4 minutes. Remove from heat and drain liquid. Sprinkle icing sugar on the cooled cake and garnish with candied fruits.
• My version.
• Instead of self-rising flour, I mixed flour with baking powder and sieved together.
• Grated orange zest was added to the dough. And on top, instead of candied fruits, smeared with orange jam. The orange peel gave the crust such a pale yellow color.
• I greased the detachable form with a brush with oil, laid out the bottom with paper and closed the form. Voila: no cutting circles and other hassle! I cut out wide strips of paper and closed the sides of the form. High edges protect the cake from scorching both from the side and from the top. The inside of the paper, of course, was also slightly oiled.
• 
• 
• After baking, it stood for 10 minutes in a mold and turned over on a board so that the cake became even.
• 
• The first time I cooked, the pie didn't seem very sweet to me, so I poured the dough, put in some chocolates and poured the rest of the dough. I love the combination of chocolate and oranges.
• 
• 

The dish is designed for

10 servings

Time for preparing:

Prepare 10 minutes, bake 40-50 minutes, cool for 10 minutes. Only 1 hour 10 minutes.

Cooking program:

oven

Note

Council. Use low-moisture butter whenever possible, and the mixture will never stratify and the crust will not crack when baked.

The pie is not biscuit, so it does not rise much when baking. The book did not specify the size of the mold, so I baked it in a mold with a diameter of 22 cm. Next time I will double the rate, I want a tall pie!

By the way, "pound" cake can be baked simply with vanilla (vanilla, vanilla extract), without decoration. It's already delicious.

Here I have given the author's version of this old recipe from pastry chef James Martin, and my favorite version with orange.

Recipe text from the book "Desserts" by James Martin.

Very appetizing! Bravo!

Along the way, the question is, how much baking powder was added?

Very appetizing! Bravo!

Along the way, the question is, how much baking powder was added?

For this amount of flour - 1 teaspoon (no top).

double

Awesome pie, classic for the ages! I did it on farm products from the Orthodox parish, the yellow one came out without lemon peel, the testicles are good!