I’m Marriam Essa-Sayed, a proudly South African Muslim.
“Foodeva Marsay” is my ‘Lifestyle Blog’, with which I “Aspire to Inspire” for the pleasure of my Creator above. A simple to understand blog which entails a fusion of my many passions in life.
You will find “Foodeva Marsay” dotted with my inspiring recipes , as well as some of my Travels, Reviews and Photography.
I look forward to, and appreciate, any feedback. I can be reached on the contact details provided or via the social media link ups to me.
Having to take a bake or any goodies with, to meet with a group of fabulous ladies recently, just added more fuel to my “wanna be – next great baker” phase ?
This week I decided indulge the ladies with a Madeira Cake, simple and easy to follow, this is my favourite bake. I have, over the years, adapted recipes to make it my own, and have only had great feedback everytime I have shared my recipe on.
This particular type of cake has almost always been in our family growing up, with grandma, aunts, mum and sister always making this as a sweet treat, a simple, yet perfect tea-time indulgence, but I began to wonder about its actual Origin. Here have a read, I found this to be Interesting
Origins of the Madeira Cake
Please do feel free to try out this recipe, it most definitely is a flop-proof one, the batch makes 1 standard loaf tin sized cake. You can also make smaller loaves, and easily double the batch.
Author : Foodeva Marsay (@foodeva_marsay)
You Will Need:
125g Margarine (1/2 cup)
250ml Castor Sugar (1 Cup)
2 Eggs (extra large)
2.5ml Vanilla Essence (1/2 Teaspoon)
5ml Lemon Essence (1 Teaspoon)
500ml Cake Flour (2 Cups)
10ml Baking Powder (2 teaspoon)
250ml Milk (1 Cup)
~ Preheat the oven to 180 degrees Celsius (350 fahrenheit)
~ Cream Margarine and Sugar until light and fluffy
~ Beat in the Eggs, Vanilla essence and Lemon Essence
~ Sift flour and Baking Powder together and mix into the creamed mixture, Now add the milk, beat until smooth and lump-free.
~ Pour Batter into a greased 23cm (9inch) loaf tin and bake for ± 1hour
Notes by Foodeva Marsay
- To Make a Cherry Cake
~ Add 250ml (1 Cup) cherries chopped, to the cake mixture and fold into batter.
- Add Some citrus zest to the batter, for a more intense Citrus flavour.
- Can be Topped with a light dusting of Icing Sugar, or a simple Glacé Icing
- Top with Flaked Almonds before baking, to add a lovely crunchy topping, that browns lightly as the cake is baked.
*Kindly Share on my Recipes as Posted, or with a link back to www.marriamsayed.com*
Whose Joining me for a Slice of Madeira Cake?