I’ve always wanted to make a Bakewell Tart. But, with our particular allergy set, ground almonds in anything is just asking for trouble. Back around the first of February, I came across this recipe for Irish Bakewell Buns. The ingenious thing is – unlike a traditional Bakewell Tart, she didn’t use ground almonds… she used a Madeira sponge for the topping.
Okay..fine.. I skimmed the recipe – saw the word Madeira – and my monkey brain said, “How cool! Madeira wine instead of almonds! … just the thing to give that nutty, rich flavor without dealing with the consequences of tree nuts.”
If you’re from the UK – you already know where this is headed… feel free to bury your face in your hands.
Anyway… I ran out and scoured the mountainside for Madeira to make those lovely buns. It wasn’t easy… it took me nearly 3 weeks to locate a bottle. It appears Madeira isn’t terribly popular up here in the hills.
Then, it was time to make the buns….
The thing is… Madeira Sponge Cake isn’t a cake with Madeira in it. It’s just a name…. like Victoria Sponge …or Lemon Sponge. Madeira was just a different type of eggy sponge cake that used to be served with – yes, Madeira.
(but… I could have sworn I saw 6 Tablespoons Madeira in the recipe….)
Not one to be beaten away from any task – I decided to do it my way… and make a Madeira Sponge…with actual Madeira Wine. So, my apologies to Janine at Cooking With Craic for desecrating her recipe… but, I think mine are pretty damned good, too. The Madeira isn’t overly heavy; you get hits of fruity nuttiness and a hint of boozy cake. It’s just the perfect snack cake / tart / pie thing to go with a steaming hot cuppa joe.
Madeira Bakewell Bun
For the Cake:
- 3/4 Cup Softened Butter
- 1/2 Cup Sugar
- 3 Large Eggs – Room Temperature
- 1 Cup All Purpose Flour
- 1 1/4 Teaspoons Baking Powder
- 2 Tablespoons Milk
- 3 Tablespoons Madeira
For The Filling:
- 1/2 Cup Blueberry Preserves
- 1/2 Cup Fresh Blueberries
- 3 Tablespoons Madeira
For the Crust:
- Use 2 Store Bought Pastry Crust Sheets – or use our short crust from HERE
Tools of the Trade:
- 1 Large 6-Hole Muffin Tin
- Stand Mixer with Paddle
- Small Sauce Pan
- Cooling Rack
- Butter for Greasing the Tins
- Large Cookie Cutter – I used the top of those Round ZipLock Storage containers
- Powdered Sugar for Dusting
- In the sauce pan, bring the preserves and fruit to a light boil.
- Add the Madeira and continue to bubble for 3 minutes (or until the berries have broken)
- Set off the heat and allow to cool and thicken
- Preheat the oven to 335 Degrees
- Grease the muffin tin
- Roll out the dough to 1/8″ thickness.
- Cut round of pastry dough big enough to cover the bottom and wrap half way up the sides of the tin. Set Aside
- In the mixer, cream the butter and sugar.
- One at a time, add the eggs – beating at medium speed until each are fully incorporated.
- Continue beating for 5 minutes.
- Gradually add the flour and baking powder and beat just long enough to mix well.
- Add the vanilla, milk and Madeira and mix another 30 seconds – Set Aside
- Spoon 1 heaping tablespoon of the fruit mixture into the bottom of each tin.
- Divide the batter evenly and top each tart with batter. (It will be about 1/3 cup of batter for each)
- Bake at 335 for 45 minutes. Test with a pick, when pushed in the center of the bun, it should be clean.
- Allow to cool for 15 minutes in the pan
- Run a knife lightly around the edge of the bun to loosen. Placing the rack over the tops of the tarts, invert the tin and juggle a bit.
- Allow the buns to cool to room temperature, then dust with powdered sugar
Based on “Irish Bakewell Buns” from Cooking with Craic