Madeira Cake, this cake has been sitting in my photos since the Great British Bake Off, I had fully intended to get around to blogging it whilst it was on, but just never found the time, That does seem to be a problem at the moment, time. Don’t you wish you could sometimes stop time or take a moment to just catch up on stuff? I know I do.

Bake this cake in no time at all with minimum fuss.

Bake this cake in no time at all with minimum fuss.

I fully acknowledge that these past few months, I haven’t given the blog the attention it deserves, but you, the whole stopping time thing, hopefully someone manages to work out how to do it. Then on the flip side, I guess you have to ask yourself, would it actually be good to stop time? Wouldn’t everyone then be stopping time and so nothing would get done? It just starts the whole cycle all over again.


Wonderfully moist and easy to make.

Wonderfully moist and easy to make.

I digress however, this Madeira cake is wonderful. It is adapted from the first Clandestine Cake Club book. The recipe for the Madeira cake in the book calls for cranberries, but as I didn’t have any, I used Goldenberries which I had bought from Costco, they worked just as well and I would go so far as to say I preferred them, but as cranberries are coming into season now, please by all means use cranberries.

Perfect for tea on a rainy day

Perfect for tea on a rainy day

This cake is wonderful in that you can rustle it up quickly and the wonderful thing about it is that you can do most of it in your blender.

So read on for the recipe for the cake.





Madeira Cake

A wonderfully moist and really simple to make Madeira cake is perfect to make at any time of the year.

  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour
  • Yield: 1 cake 1x


  • 360 grams self raising flour
  • 1 tsp baking powder
  • 150 grams castor sugar
  • 200 ml vegetable oil
  • 1 tsp vanilla extract
  • 200 ml freshly squeezed orange juice Including zest of 2 oranges
  • 2 zest of two oranges
  • 3 eggs
  • 50 grams dried goldenberries Cranberries are fine too.


  1. Preheat the oven to 200 degrees C. Grease and line a 23cm round springform cake tin and set aside for later use.
  2. Sift the flour and the baking powder together and set aside.
  3. Put the sugar, vegetable oil, vanilla extract in a blender.
  4. Zest two of the oranges into the mixture, then juice those oranges and see if they reach 200ml, if they do, then pour the juice into the mixture. If not juice an additional orange to make up the required amount. Add the eggs and then blend on a medium speed for about 2 – 3 minutes until well combined.
  5. Add the goldenberries or cranberries if using instead and blend for a few seconds more.
  6. Pour the blended mixture over the flour mixture and fold in with a wooden spoon until throughly combined and there are no clumps of flour which haven’t been mixed in.
  7. Pour the mixture into the prepared cake tin, and bake in the oven for 40 – 45 minutes, or until a skewer inserted into the middle comes out clean. If it develops a crack on it, that’s fine, this is normal and there is nothing to worry about.
  8. Once ready, remove from the oven to a wire rack, allow to cool down for a few minutes and then turn out onto a wire rack to cool completely.
  9. Cake will keep in a sealed plastic container for about 3 days if it even lasts that long.


So there you go. As mentioned above, if you don’t have goldenberries or can’t get hold of them, use cranberries or another form of dried fruit, just make sure that whatever you use is about the size of a berry.