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Author Notes: This recipe was adapted from Love Food's step-by-step cookbook. The original recipe is just as delicious, but I am partial to the use of corn syrup and sugar. I also preferred this cake to be slightly less dense for which, I am aware madeira cakes are well known, just personal preference. The addition of honey and touch of cinnamon lends an extra complexity - a warm, rich flavour adds body to the soft and slightly delicate texture of the cake complimenting the fresh, dulceted oranges. This cake delivers! Perfect for dessert and cleansing a heavy palate. I could not keep this cake long enough to serve cold which, apparently, is just as good as warm. Enjoy! —SpiceIsNice
Serves 6-9 bellies
- 3 medium oranges
- finely grated rind of one orange
- 3 tablespoons fresh orange juice
- 3/4 cup (12 Tbs) unsalted butter, softened
- 1 tablespoon Honey (for drizzling)
- 3/4 cup Honey
- 3 eggs, beaten
- 3/4 cup all- purpose flour
- 3/4 cup self-rising flour
- 1/8 teaspoon baking powder
- 1 teaspoon cinnamon
- Preheat your oven to 300 degrees and grease a 1.5 liter ring cake pan. Spoon the honey into the bottom. Cut peel and pith from the oranges and slice. Arrange the orange slices over the honey in the pan. Whisk dry ingredients in a large bowl. In stand mixer, cream together the butter and honey until well combined. Gradually beat in the eggs, beat well after each addition. Sift the dry ingredients into the mixture and fold in, adding the orange peel and enough juice to make a soft and smooth consitency. Spoon mixture into your pan and smooth the surface over, bake in oven for 55 - 58 minutes, until risen and golden brown. Let cool in pan for 10 minutes, then turn out onto a wire rack to cool. Best served warm and drizzled with extra honey.