Wednesday, November 14, 2012

Orange Madeira Cake

Our citrus number is a wonderful addition to any occasion with its fresh and zesty flavour. 


1 1/4 cups sugar
125g butter, melted
juice and grated rind of one orange
1 1/2 cups flour
3 tbsp milk
4 eggs
2 tsp baking powder

Tangelo Butter Icing

100g soft butter
2 cups icing sugar (sifted)
3 tbsp tangelo juice
1/2 tsp vanilla extract
2 tbsp grated zest of the tangelo


Preheat the oven to 180c.  Butter your 23cm tin and dust with flour.

Beat the sugar and butter together until fluffy, then add the orange juice and zest, flour and milk.  Beat the eggs for two minutes and slowly add to the mixture while mixing. 

Add the baking powder and beat again for a minute. 

Pour into the baking tin and bake for 40-45 minutes until your baking needle comes out clean.  Turn out onto a cooling rack after fifteen minutes.  When the cake has completely cooled, ice and add the zest.