Skipping ahead…it’s Cake week for episode 1, series 3. Great. More cake.
I’m having a hard time selling cake to the family…they’re just not into it. I might be industrious and make some cakes tomorrow to take to the school for the teacher’s lounge, finishing up season 2’s cake-a-palooza. I knew that Lemon Madeira cake would be a big seller, at least with the middle kid. She loves anything lemony.
I made the Madeira cake–which is easy enough–just a few ingredients in Mary Berry’s recipe here.
I lined the pan as the directions said, but the parchment on the edges kept squidging around due to the slightly angled sides of the pan. I gave up and removed one of the sides. In the end, it didn’t make any difference.
Since several of the last few cakes have been coming out overcooked and dry, I set the timer for about 10 minutes less than what it called for, and when I did the toothpick test, it came out clean. I may have to check the *actual* temperature of the oven. I took it out, let it cool for 15 minutes, then removed it from the pan to cool completely.
While it was cooking, I made candied lemon peel. I’ve never made it before and I think I could have used less pith–it’s a bit chewy.
So to make it, you cut the peel into very thin strips, simmer it in sugar water for 45 minutes, then put it on a baking sheet with sugar sprinkled on it, and put it in the oven to dry out.
200 degrees for an hour. Next time, I might just peel strips of the zest and leave most of the pith behind.
It didn’t seem to need a lot of decor on the top, according to the directions, but I thought a little glaze might be nice. You can find a simple glaze here.
Topped with the candied lemon peel, and boom! It’s lovely. Dry, still, but lovely.