This cake is soft and moist, with a lighter crumb. Nothing too dense and heavy but still stable enough to handle any frosting. To keep it simple (but still delicious), we are just going to make orange glaze to top the cake. This glaze is so simple and it adds a LOT of freshness and citrus flavor to the cake. It is even better as the days go by as the cake soak with the orange glaze. This is the type of cake that leftover is welcome, it gets better as it age. Sounds like a wine
Ingredients
- 6 tablespoon unsalted Butter, at room temperature (about 1 hr in room temperature)
- 1/2 cup + 2 tablespoon sugar
- 2 Eggs, beaten – room temperature
- 1/2 teaspoon pure Vanilla Extract
- 3/4 cups All-Purpose Flour
- 1/4 cup Cake Flour
- 1 1/2 teaspoon Baking Powder
- 1/4 teaspoon Salt
- 2 tablespoon flavorless Oil
- 1 1/2 tablespoon milk
- Zest of 2 large Orange
Glaze
- 1/2 cup Icing Sugar
- 4 teaspoon Orange Juice or Milk
- zest of 2 large Orange
Instructions
- Pre-heat oven to 350F/180C. Spray with oil a 7 or 8-inch round pan and line with parchment paper. Set aside.
- In a large bowl, cream together the butter and sugar until light and fluffy and pale in color (about 5 – 10 minutes). Add vanilla extract and continue mixing until vanilla extract is mix through.
- Add 1 egg and continue mixing until fully incorporated, about 1 minute. Scrape the side of the bowl from time to time. Add the other egg and mix until light and fluffy.
- 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.
- Gradually add the flour in 3 additions alternating with oil and milk (flour, milk, flour, oil, flour) mix just incorporated (about 30 seconds). Take care not to over mix once the flour is added or it can toughen your cake. Easy Orange Madeira Cake Recipe
- Spray with oil an 7-inch/8-inch round pan and line with parchment paper. Pour the batter and level the top using a spatula or back of a spoon.
- Bake for 26 – 28 minutes or until golden and the cake springs back when pressed. The cake will also start to pull away from the side of the pan. Start checking at 26 minutes to avoid over baking. Turn onto a cooling rack and leave to cool completely before adding 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. If you like a thicker sweeter glaze, add more icing sugar.
