Orange Madeira cake....

Because sometimes you simply just need a slice of cake... In my experience, on those kind of days, Madeira type of cake is the best, as it's quick and easy to make and there are so many flavour possibilities. 

Yes, you can keep it nice and simple by just adding few drops of vanilla essence, but why, oh why when it can be so much more by just adding a tablespoon, or two, of your favourite marmalade/jelly! In my case - it's orange. I carried the flavour not only within the cake itself, but also in the icing, which I like only as a thin layer of it, on the top, just enough.

The cake will keep well, covered for 3-4 days, though it didn't have a chance to last that long at my house. If you fancy it and you'll bake a vanilla/plain version, you can pour some rum or brandy (mixed with a bit of warm water) over it, when it's still warm and still in the baking tin, to enhance its flavour.

How to make it...


- 225 g self-raising flour
- 175 g plant butter, at room temperature (vegan Flora etc)
- 175 g caster sugar
- 3 flax "eggs" (3 tablespoons of ground flax seeds mixed with 9 tablespoons of water and whisk until thick and frothy)
- 1 tablespoon plant milk (like oat or soy)
- 2 tablespoons orange marmalade

- 1 cup icing sugar
- few drops of orange essence
- hot water
- candied orange peel


- Preheat the oven to 180 C (360F) and line a 900 g loaf tin with some baking parchment. 
- Place the butter and sugar in the bowl of a food processor, equipped with the K beater, and mix until it's pale in colour and creamy, around 5 minutes. 
- With the motor still running on low, add a third of egg mixture at a time.
- When all the "eggs" have been fully incorporated add the flour, milk and orange marmalade. Mix it all until you have a smooth cake batter, scraping down the sides if needed.
- Pour the cake batter into the prepared tin and bake for about 45-50 minutes, or until the skewer comes out clean. Don't over bake it though, as it will become very dry. 
- Take the cake out of the oven and let it cool in the baking tin for about 10 minutes, before taking it out and placing on a wire rack to cool completely.
- Once the cake is completely cooled prepare the icing. 
- In a small bowl place the icing sugar and orange essence and add a tablespoon of hot water, one at a time, mixing the sugar well before each addition of water. You're aiming for a smooth, thick, but still a bit runny consistency. 
- Pour the icing over the cake and decorate (if wanted) with some orange candied peel before the icing sets completely. 
- Once the icing sets fully, cut into slices and enjoy!


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