ClemenGold Madeira cake

September 26, 2017
ClemenGold Madeira cake

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.

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