Madeira cake is a rich sponge cake. It is more dense in texture than a classic sponge cake, and it has a sweet and buttery flavour. It is often flavoured with lemon zest, though the zest of other citrus fruits can also be used.
Chocolate Orange Madeira Cake
This delectable gluten free madeira cake is inspired by flavours of the much-loved Jaffa Cake. It's so easy to make, and a real crowd pleaser. Perfect with an afternoon cuppa.
Ingredients
- 225 g butter softened
- 225 g caster sugar
- 4 eggs
- 225 g gluten free self-raising flour blend sieved (I use Freee by Doves Farm)
- 1/4 tsp xanthan gum
- zest of 1 organic orange
For the orange drizzle
- juice of 2 organic oranges
- 85 g caster sugar
For the chocolate drizzle
- 100 g gluten free dark chocolate melted
Instructions
- Preheat the oven to 180C/160C fan/gas 4.
- Line a 2lb loaf tin with greaseproof paper.
- Beat together the softened butter and the caster sugar until pale and creamy.
- Beat in the eggs, one at a time, until just combined.
- Sift in the gluten free self-raising flour and the xanthan gum. Beat for 30 seconds.
- Use a spatula to scrape dowl the sides and the base of the bowl.
- Add the orange zest and mix until combined, and no more flour is visible.
- Spoon the mixture into the lined loaf tin, and smooth the top with the back of a spoon.
- Remove the cake from the oven, but leave it to cool in the tin.
- Meanwhile, mix together the orange juice and caster sugar to make the drizzle.
- Prick the warm cake all over with a skewer , then pour over the drizzle while the cake is still warm. The juice will sink in and the sugar will form a lovely, crisp topping.
- When the cake is fully cooled, remove it from the tin.
- Melt the chocolate in a bain-marie or in the microwave, and drizzle it over the cake.
- Once the chocolate has set, the cake is ready to serve.
Notes
This madeira cake will keep in an airtight container for 3-4 days, or it can be frozen for up to 1 month.