Blood Orange Madeira Cake

Orange Madeira Cake

A delightful old fashioned cake with orange flavors. Tastes heavenly with cup of tea in the afternoon .
Course Dessert
Cuisine British
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour 30 minutes
Servings 6 servings
Author Syama


For the cake

  • 200 g AP Flour (1 and 3/4 C)
  • 150 g Fine Sugar - (3/4 C)
  • 150 g Unsalted butter (2/3 C)
  • 3 Eggs Large
  • 2 Tsp Baking Powder
  • 1/4 Tsp Salt
  • 1 Orange

To decorate

  • 75 g Sugar (5 Tbsp)
  • 100 g Water (1/2 C minus 1 Tbsp)
  • 1- 2 Oranges


  1. Preheat the oven to 325°F (160°C). Grease a circular 8 inch spring form pan with butter and line with parchment paper.
  2. Sift the dry ingredients - flour, baking powder and fine salt- together. Zest the orange, squeeze the juices and reserve.
  3. Take a mixing bowl and cream the sugar and butter until pale and fluffy. Add the eggs one at a time. Add 1 tbsp flour with each egg and beat well. Fold in the zest.
  4. Fold in the dry Mix in 2 to 3 batches. If the batter feels too thick to fold in more flour add one to two tbsp of the juice. The cake batter is thicker than usual, but thinner than dough. It should fall off the spoon slowly when scooped and allowed to drop back .
  5. Pour the batter in to the pan. Spread using the spatula.
  6. Bake for 40 to 45 minutes until the top has browned evenly and begin to crack. Check by inserting a tooth pick (cake tester) in the middle. It should come out clean when the cake is cooked through. Remove from the oven and place the pan over a cooling rack.

To Decorate

  1. Cook the sugar and water in a sauce pan along with the 2 tbsp of the remaining orange juice. Peel and slice the blood orange into 1/4 inch thick rounds. Add strips of rind to the syrup for more flavor. Let the syrup boil for 2 minutes. Add the sliced oranges to the syrup. Cook for 2 to 3 minutes and remove the slices from the syrup before they lose their shape. Reserve the slices for later. If needed cook the syrup for an additional minute or 2 to thicken. Keep the syrup warm.
  2. Brush the syrup over the warm cake. Let the cake cool completely before removing from the pan.
  3. Slice and serve with slices of reserved oranges.
  4. Store in an airtight container for 2 days at room temperature or refrigerated up to a week. Freeze for longer storage.

Recipe Notes