Orange Madeira Cake Recipe

A moist, all butter Orange Madeira cake, similar in texture to a pound cake, with ground almonds, orange zest and fresh orange juice. Topped with orange icing and slices of fresh orange. The ideal cake for every occasion.

I've totally updated this recipe since it was first published in May 2016. It was originally baked in an 8inch round cake tin. For this recipe, I decided to bake it in a 2lb loaf tin.

You can still bake this cake in an 8 inch round cake tin, but the baking times may differ slightly. And you may need to bake it a little longer.

Some of the ingredients are different too, I removed the plain yogurt from the previous recipe and added ground almonds. It's the ground almonds that help keep this orange cake nice and moist.

What is the difference between Madeira Cake and Sponge Cake?

Despite the name, Madeira cake did not originate on the island of Madeira. Nor does it contain Madeira Wine.

A real Madeira Cake recipe contains butter and was originally served with a glass of Madeira Wine. Hence the name of the cake. It also has a denser texture than a simple Victoria Sponge Cake, which is light and fluffy. Very similar in texture to a Pound Cake.

Despite the dense texture it keeps well when wrapped and kept in an airtight container and is really nice and moist.

Check out my other Loaf Cake Recipes This Coconut and Lime Cakes or this Marmalade Cake could become new favourites.

How to Make This Recipe

Get the oven on in plenty of time to allow it to come up to temperature. Invest in an oven thermometer. Grease and line a 2lb loaf tin with baking parchment, this will make it easier for you to turn this Orange Cake out onto a rack after it's cooled a little.

Beat together the butter and sugar until light and fluffy. Gradually add the eggs one at a time, adding a little flour to help prevent curdling. Mix until well combined.

Fold in the remaining flour, ground almonds, Orange Zest and juice. Mix until well combined.

Spread the batter evenly into the prepared cake tin. Bake in the centre of the oven for 45 – 50mins or until baked, testing the centre of the cake with a skewer until it comes out clean.

Leave in the tin for 10 mins to cool a little, then turn out onto a wire rack to cool completely.

How to make an Orange Icing Topping

Cut a thin slice of orange and slice it into segments. Squeeze out the juice from the remaining half that you used to make the cake batter.

Sieve the icing sugar into a bowl, gradually add the orange juice until you reach a thick spreadable consistency.

Spread the orange icing over the cooled cake, top with pieces of orange segments. Leave to set.

NOTES:

• Always make sure your oven come up to temperature. Invest in an oven thermometer if you can.
• Line the tin with baking parchment makes it easier to lift the cake out of the tin.
• Will keep for a few days if wrapped well and in an airtight container.
• You can bake this cake Orange Madeira Cake in an 8 inch round cake tin, but the baking times may differ slightly. And you may need to bake it a little longer.

Orange Madeira Cake Recipe

Lynn Hill

A moist, all butter Orange Madeira cake, similar in texture to a pound cake, with ground almonds orange zest and fresh juice. Topped with orange icing and slices of fresh orange. The ideal cake for every occasion.

4.75 from 20 votes

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Prep Time 20 minutes mins

Cook Time 50 minutes mins

Total Time 1 hour hr 10 minutes mins

Course Afternoon Tea, Dessert

Cuisine British

Servings 11

Calories 340 kcal

Equipment

• 8 inch Square Cake Tin
• Baking Parchment

INGREDIENTS

For the Cake

• 180 grams unsalted butter Softened
• 180 grams white caster sugar
• 3 Medium Sized Eggs
• 125 grams White Self Raising flour
• 55 grams ground almonds
• Zest of 1 Medium Orange
• 1 Tablespoons fresh orange juice

For the Orange Icing Topping

• Slice of Orange cut into small sections
• 200 grams icing sugar sieved
• 2 tbs fresh orange juice

Instructions

 

• Preheat the oven to 180 deg c conventional oven. Grease and line 1 x 2lb loaf tin with baking parchment.
• Beat together the butter and sugar until light and fluffy.
• Gradually add the eggs, one at a time, adding a little flour to help prevent curdling. Mix until well combined.
• Fold in the remaining flour, ground almonds, Orange Zest and orange juice. Mix until well combined.
• Bake in the oven for 45 – 50mins or until baked, testing the centre of the cake with a skewer until it comes out clean.
• Leave in the tin for 10 mins to cool a little, before turning out onto a wire rack to cool completely.

Make the Orange Icing Topping

• Sieve the icing sugar into a bowl, then gradually add the orange juice until you reach a thick spreadable consistency.
• Spread the orange icing over the cooled cake, top with slices of orange.

Notes

• Always make sure your oven comes up to temperature. Invest in an oven thermometer if you can.
• Line the tin with baking parchment makes it easier to lift the cake out of the tin.
• Will keep for a few days if wrapped well and in an airtight container.
• You can bake this cake in an 8 inch round cake tin, but the baking times may differ slightly. And you may need to bake it a little longer.

Keyword Orange Cake, Orange Icing, Pound Cake