Mini Madeira Cake

Mini Madeira Cake

My mini Madeira cakes are so brown because I substitute castor sugar with molasses sugar. I absolutely love the gorgeous brown color from molasses sugar in my baked goods. By the way, I substitute lemon with orange because that's what I have in the fridge. Haha!

Recipe adapted from Nigella's and fellow Bake-Along member, Karen's.

Ingredients:
(Makes 6 in square muffin pan)

80g unsalted butter, softened
65g molasses sugar
Grated zest and juice of 1/2 an orange
1 large egg
70g self-raising flour
30g plain flour
1 tablespoon demerara sugar, for sprinkling

How to:

1. Preheat oven to 170°C. Grease a 6-hole square muffin pan.

2. Cream butter and molasses sugar, and add the orange zest.

3. Add the egg, then gently mix in the flour and, finally, the orange juice. Mix well.

4. Spoon the batter evenly among the muffin cups. Sprinkle with demerara sugar. Bake for 25 minutes.

I'm linking this post to the event, Bake-Along #79: Theme - My Mother-In-Law's Madeira Cake (Nigella Lawson) organized by Joyce from Kitchen Flavours, Lena from Frozen Wings, and Zoe from Bake for Happy Kids.

I'm linking this post with I Heart Cooking Clubs (IHCC) for this week's theme, May Potluck!

26 comments

Karen LuvswesavoryMay 27, 2015 at 5:42 PM
Hi Joyce,
Yeah "it's bake along" ... borrowed your phrase lol...
Hi-5 for our mini Madeira cakes. And yours with the nice brown colour from molasses sugar seems outstanding too.
kitchen flavoursMay 27, 2015 at 10:52 PM
Hi Joyce,
What a yummy idea to bake with molasses sugar! I'm so glad that you could bake-along with us! And a wonderful cake for a potluck party! :)
ZoeMay 28, 2015 at 1:53 PM
Hi Joyce,

This is interesting. I like your idea of using molasses sugar to bake this cake and wonder if this substitution will make any difference. I guess that the cakes must be very fragrant :D

Zoe
flour.ish.enMay 28, 2015 at 9:23 PM
The little square cakes are so good looking. The molasses substitution is something worth thinking about. Are there any nutritional benefits in comparison to granulated sugar?
Alicia FoodycatMay 29, 2015 at 6:02 PM
They sound lovely! That rich caramelly flavour from the muscovado must be wonderful.
Susan LindquistMay 30, 2015 at 12:26 AM
Tasty with a hot cup of tea! Well done!
Diane ZwangMay 30, 2015 at 6:24 AM
Sounds like a delicious dessert. I also like molasses flavor.
ZosiaMay 30, 2015 at 6:33 AM
Such cute little cakes. They must have had a wonderful caramel flavour from the molasses and demerara sugars.
lenaMay 30, 2015 at 11:38 PM
this may taste quite differently from ours..and i think you made a good variation here!! Good one!
Joanne T FergusonMay 31, 2015 at 5:14 PM
What a delicious cake and wish I could try some now with my coffee Joyce!
I am glad we are connected through this month's May Pot Luck!
KimJune 1, 2015 at 8:58 AM
Like you I also favor brown sugar in place of white. The flavor is just warmer and more comforting. I'm also a fan of using whatever citrus I have laying around when it suits me. This looks gorgeous. Would love to enjoy a piece of this for breakfast!
Ms HowtheylivedJune 3, 2015 at 5:33 AM
Those look really good!
UnknownJune 3, 2015 at 3:51 PM
Joyce, I made this cake the other day. I never thought of substituting the sugar with molasses. I'm sure it taste even better with that. I'll try it next time :)