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Madeira cake is more robust than a normal sponge cake – perfect for soaking with a citrusy syrup and a drizzle of thin icing. Read more about sharing. Preheat the oven to 180C/165C Fan/Gas 4. Grease a 900g/2lb loaf tin with butter and line with baking parchment. In a bowl, cream the sugar and butter until pale and fluffy.
Dry Ingredients: Sift together the baking powder, all-purpose flour, cake flour and salt. Mix to combine the add half of the orange zest and mix again.
Have this cake plain, or snazzy it up with a lemony glaze drizzled over the top. Use orange juice instead of the lemon for an orange glaze that will complement the orange Madeira cake perfectly.
Make the Glaze: Mix icing sugar, orange zest and orange juice until smooth and fluid. Pour over the cake and leave for 30 minutes for the glaze to solidify. The humidity could affect the solidification of the glaze. If you are in a colder place, it could solidify faster.
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