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!
(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
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.