Today I decided to bake a cake and I tried the recipe of orange madeira cake from Frankie Magazine. The recipe is posted below.
- 4 eggs
- 1 1/4 cups sugar
- juice and grated rind of one orange
- 1 1/2 cups flour
- 3 tbsp milk
- 125 g butter, melted
- 2 tsp baking powder
Preheat the oven to 180 C. Line the base of a round 23 cm cake tin and grease the sides.
Beat the eggs and sugar until pale and thick (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 a minute.
Pour into the tin and bake for about 45-60 minutes, until a skewer plunged into the middle comes out clean. Cool for 10 minutes, then carefully turn out the tin and leave to cool completely on a rack. When the cake is cold, ice it with orange butter icing. Store in an airtight container in a cool place.
- 100 g soft butter
- 2 cups icing sugar, sifted
- 2-3 tbsp orange juice
- 1/2 tsp pure vanilla extract
- 2 tbsp orange zest (optional)
Beat the butter until soft and creamy, then beat 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. Add a little more icing sugar if it's too runny.
Dollop over the top of the cold cake and swirl it in pretty patterns with a knife. Sprinkle the top with orange zest if desired.
I used coconut sugar as substitute for confectioners/icing sugar that's why it looks darker. And to make the icing a little more zesty, I used lemon juice instead of orange juice.
If you're not a fan of icing, then you can just sprinkle confectioners sugar on top of the cake and it will still taste good.
The cake actually turned out great. My family likes it. I love it since lately I'm into citrusy flavors and scents. Hope you try them and let me know how it turns out!