Monday, January 21

orange madeira cake

Directions // Cake

- Preheat the oven to 180C. Line the base of a round 23 cm cake tin and grease the sides.

- Beat the eggs and sugar until pale and thick (for about five minutes), then add orange juice and zest, flour, milk and melted butter. Beat again for a couple of minutes. You need to get air into the mixture.

- Add the baking powder and beat again for about a minute.
- Pour into the tin and bake for 45-60 minutes, until a skewer plunged into the middle comes out clean. Cool for 10 minutes, then carefully  turn out the tin of the tin and leave to cool completely on a rack. When the cake is cold, ice it with orange butter icing.

Ingredients // Orange butter icing

100 g soft butter // 2 cups of icing sugar, sifted // 2-3 table spoons orange juice // 1/2 tsp pure vanilla extract // 2 table spoons grated orange zest, optional

Directions // Orange butter icing

- Beat the butter until soft and creamy, then beat in the sifted icing sugar until the mixture is light and fluffy. Add the orange juice and vanilla and beat again. The mixture should be a soft, spreadable consistency - don't worry about adding a little more icing sugar if it is too runny, you never can have enough of that stuff.

- Dollop over the top of the cold cake and swirl it in messy pretty patterns with a knife. Sprinkle the top with orange zest if desired.


2 thoughts:

  1. YUUUUUUUUUUUUUM! That looks delicious!


    1. It was amazing. Nothing compared to the cakes you bake though!

      Thanks for commenting. :)


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