Chocolate & orange madeira cake

Updated at: Wed, 16 Aug 2023 23:51:32 GMT

Step 1

Preheat the oven to 180°C, gas mark 4.

Step 2

Grease and line the bases of 3 x20cm sandwich tins with baking parchment.

Step 3

In a large mixing bowl, use electric beaters to beat together the butter and sugar until light in colour.

Step 4

Beat in the eggs, one at a time, followed by the cream and vanilla extract.

Step 5

Fold through the flour and ground almonds.

Step 6

Divide the mixture between the 3 tins, levelling the surface. Bake for 20-22 minutes until a skewer inserted into the centre comes out clean.

Step 7

Leave to cool in the tins for 10 minutes before turning out onto a wire rack to cool completely.

Step 8

Meanwhile, for the decoration, use a vegetable peeler to remove the zest from the orange.

Step 9

On a flat board, use a sharp knife to carefully remove the white pith from the zest, then cut the zest into long, thin strips.

Step 10

Put 50g caster sugar and 50ml juice from the orange in a small saucepan.

Step 11

Warm over a low heat until the sugar dissolves, then bring to a simmer and add the strips of zest.

Step 12

Put the remaining sugar on a plate. After 2 minutes, remove the pan from the heat and use two forks to take out the zest and toss it in the remaining sugar before placing on baking parchment to harden (reserve the syrup).

Step 13

When the cakes are cool, put one sponge on a flat plate or board and drizzle with half the orange syrup remaining from candying the zest.

Step 14

Evenly spread with 2 tbsp chocolate and Brazilian orange frosting.

Step 15

Place another sponge on top and repeat, then add the final sponge.

Step 16

Use a palette knife to smooth the remaining frosting over the top and sides of the cake.

Step 17

Finish with the candied orange zest.

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