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Clemengold Madeira

A recipe from

Clemengold Madeira cake

Easy: 1 hour 30 minutes

Serves: 10

125g softened butter
225g castor sugar
2 extra large eggs
200g cake flour
1 ½ Tsp. (7.5ml) baking powder
A pinch of salt
Juice and zest 1 clemengold (approx. 60ml)
¼ cup (60ml) milk

200g icing sugar
¼ cup (60ml) clemengold juice
1 clemengold, peeled and cut into segments

Preheat the oven to 170°c. Grease and line the base of a 22 x 12 cm loaf tin.

Cream together the butter and sugar until thick, pale and fluffy. Add the eggs one at a time, beating continuously after each addition. Fold in the sifted dry ingredients, clemengold juice, zest and milk. Pour into the prepared tin and bake for 50 – 60 minutes, or until cooked through when tested with a skewer.

Remove from the oven, turn out onto a wire rack and set aside to cool.

Mix together the sifted icing sugar, and clemengold juice. Pour over the cake and scatter of clemengold segments.