The cake tin at my parent’s house is rarely empty. Although my dad and I don’t always agree on what should be in there, we are in agreement that it shouldn’t be empty.
This month’s recipe on my GBBO calendar is a zingy citrus madeira cake and I knew that this would please not only dad but my mum too – and of course, I made it dairy free so that Tom could have a slice or two.
We’re all quite partial to a refreshing slice of lemon drizzle and while a madeira cake is a much heavier sponge, there are some similarities thanks to the orange and lemon zests as well as the drizzled icing made with the fruit juices.
The cake, like many others, was easy to make but it required an hour in the oven and a good few hours to cool completely before I could finished the decoration. My advice, if you would like to try making this cake, would definitely be to give yourself plenty of time and that includes some time to sit down with a cup tea and enjoy a slice once it’s all finished.
If you would like to try this at home, the recipe is below. Happy Baking!
Zingy Citrus Madeira Cake, GBBO Calendar Recipe, serves 8
For the sponge:
150g unsalted butter (I used Flora Freedom to make it dairy free)
150g caster sugar
4 medium eggs at room temperature
200g self-raising flour
Pinch of salt
Finely grated zest of two medium oranges
Finely grated zest of one large lemon
For the icing:
150g icing sugar
About 1 tablespoon of orange juice
About 1 tablespoon of lemon juice
For the candied peel decoration:
75g caster sugar
100ml of water
Peel from one medium orange
Peel from one large lemon
Preheat the oven to 180°C and line loaf tin with greaseproof paper
Beat the butter in a large mixing bowl until creamy
Add in the sugar and beat again until light and fluffy
Gradually beat in the eggs, one at a time and with the last two eggs, add a tablespoon of the weighed flour
Sift the rest of the flour and the salt into the bowl, then add the grated zests and carefully fold in with a large metal spoon until thoroughly combined
Transfer the mixture to the loaf tin and spread evenly
Pop the cake into the oven and bake for 1 hour. Once cooked, remove from the oven and transfer to wire rack to cool completely before decorating
To make the candied peel, put the sugar and water into a small pan, set over a low heat and stir until the sugar has dissolved
Bring the mixture to the boil and then remove from the heat
Using a vegetable peeler, pare off long strips of peel from the orange and lemon and add it to the syrup
Return to a low heat and simmer gently for about 5 minutes until the peel is very soft
Remove and cool, then drain and leave the peel on a sheet of baking paper to dry
To make the icing, sift the icing sugar into a small bowl, stir in the juices squeezed from the orange and lemon
Add a bit more juice if necessary to make it smooth and runny
Once the cake has cooled, drizzle the icing over the top of the cake, letting it run down the sides
Using a cocktail stick or skewer, carefully lift the candied peel on to the cake and arrange in curls
Transfer the cake to a plate, ready to serve