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
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.
Sandra Murray
Absolutely gorgeous cake, I made this on Thursday, nice & moist. The orange zest gives it abit of a kick & it's nice on the pallet it's so easy to make everyone should try this
Margot Kingsbury
Made this cake for my son’s birthday. Added a teaspoon of vanilla essence to the cake mixture & grated orange peel & toasted almonds to the icing .. Delicious!!
Jayne
Could the ground almonds be left out could I substitute it with something else.
Lynn
Without testing, I’m not sure what alternatives could be used. Unless you used all flour.
Jacqueline
What a delicious cake - added grated orange zest to topping as previous poster did - gorgeous.
Thank you for your recipes. They always turn out to perfection.
Lynn
Thanks Jacqueline. A lovely idea to add grated orange zest to the topping.
Karen
Made this cake today as an 8 inch round. Delicious ? really moist and orangey, I added zest to the icing and also sprinkled some poppy seeds on top. Lovely ?
Lynn
I’m thrilled to hear that it also works baked in a round cake tin.
Elvi Bruce
Lovely cake. Definitely the ground almonds add softness and moisture. The orange zest and juice give the cake a soft orange flavour.
I made the cake last Wednesday and I used it for my picnic birthday celebration with my husband in Bushy Park. I didn’t cover it with the orange icing topping but instead I used sugar paste to cover the top of the cake and I decorated it with some sugar paste flowers. We enjoyed it very much. We finished the last piece today.
Lynn Hill
Thanks, Elvi. I'm pleased that you enjoyed the cake. What a lovely idea to add sugar paste for the topping and turn it into a birthday cake. Belated happy birthday to your husband.
Tom Davies
I have made this cake twice great quick recipe i did the loaf tin one but i added orande zest to the icing gives it a lovely citrus taste this is a lovely moist cake lovely texture its a must bakers to try this Tom
Lynn Hill
Thank you, Tom. Such a lovely idea to add a little orange zest to the icing to give it that extra zing.