Madeira Cake is one of those classics that’s perhaps one of the simplest out there, it’s even one of the challenges usually on Masterchef!! But when I saw this one in Donna Hay’s latest magazine I thought it would be such a perfect one to try this weekend.
One thing I tried with this cake was gluten free self-raising flour, the first time ever. I have to say that the cake – perhaps as a result, although I haven’t tested with standard wheat flour – is quite dense. So if there are any unwanted guests this weekend I have a weapon with which to propel them away fairly quickly – not just by offering it to them with their coffee, but I think it would make a good implement to lob at them. Having said that it’s quite heavy, it’s tasty and the orange is absolutely delicious. I topped it with orange crackers which are such a favourite of mine, and they looked super pretty.
180ml extra virgin olive oil
1 tbsp grated orange peel
60ml orange juice
280g greek yoghurt – I used a mixture of Brown’s and Bio
300g self raising flour (this is where I used the gluten free)
160g icing sugar
1 tbsp orange juice
Preheat the oven to 160. Whisk the oil, eggs, rind, juice, yoghurt and jaggery together. Sift over the flour and stir in until smooth. Pour into a loaf tin lined with greaseproof paper. Cook for an hour or until a skewer comes out clean. Set aside for 10 minutes in the tin and then remove to a wire cooling rack.
To make the icing, combine the sugar (sifted) and the orange juice and mix to combine, Spoon over the cake whilst it’s still warm and then top with the orange crackers.