• Wonderfully sweet and aromatic, the ClemenGold – the crème de la crème of Nadorcott – is the on-trend easy-peeler of the soft-citrus world and adds colour and juiciness to cuisine.

    Recipe and styling by Sarah Dall

    Photograph by Dylan Swart

    ClemenGold Madeira cake

    Serves: 10
    Cooking Time: 1 hr 15 mins + cooling time


    • 125g butter, softened
    • 225g castor sugar
    • 2 extra-large eggs
    • 200g cake flour, sifted
    • 7,5ml (1½ tsp) baking powder, sifted
    • pinch salt
    • zest and juice of 2 ClemenGolds
    • 60ml (¼ cup) milk
    • 200g icing sugar, sifted + extra, to dust
    • 60ml (¼ cup) ClemenGold juice
    • 1 ClemenGold, peeled and cut into segments



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


    Cream together the butter and castor sugar until thick, pale and fluffy. Add the eggs one at a time, beating continuously after each addition. Fold in the dry ingredients, the zest and juice of 2 ClemenGolds and the milk. Pour into the prepared tin and bake until cooked through and a skewer inserted into the centre comes out clean, about 50 minutes – 1 hour.


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


    Mix together the icing sugar and 60ml (¼ cup) ClemenGold juice to make a glaze. Pour over the cake (keeping some aside for serving) and scatter over the ClemenGold segments. Serve dusted with extra icing sugar and with a side of glaze for pouring.

    Imka Webb

    Imka Webb is a freelance digital marketing expert and the digital editor of Food & Home Entertaining magazine.  www.imkawebb.com