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side shot of a cake with a slice cut out. White dish in the background.
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4.78 from 9 votes

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 juice. Topped with orange icing and slices of fresh orange. The ideal cake for every occasion.
Prep Time20 mins
Cook Time50 mins
Total Time1 hr 10 mins
Course: Afternoon Tea, Dessert
Cuisine: British
Servings: 11
Calories: 340kcal
Author: Lynn Hill

Equipment

  • 8 inch Square Cake Tin
  • Baking Parchment

Ingredients

For the Cake

  • 180 g unsalted butter Softened
  • 180 g white caster sugar
  • 3 Medium Sized Eggs
  • 125 g White Self Raising flour
  • 55 g 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 g icing sugar sieved
  • 2 tbs fresh orange juice
Metric - Imperial

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.

Nutrition

Calories: 340kcal | Carbohydrates: 44g | Protein: 4g | Fat: 17g | Saturated Fat: 9g | Cholesterol: 80mg | Sodium: 20mg | Potassium: 38mg | Fiber: 1g | Sugar: 35g | Vitamin A: 480IU | Vitamin C: 2mg | Calcium: 23mg | Iron: 1mg