Share this recipe

  • Save to your scrapbook
  • Save to your scrapbook

    Marzipan and Orange Madeiras

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks


      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory
    • Write note

      Add Note


      The recipe will be added to your scrapbook

    Marzipan and Orange Madeiras

    OK, Christmas is over and you’ve made all those resolutions about diets and gyms. But surely healthy living is about moderation in all things – including these smallest of treats...

    • Vegetarian
    • Preparation time: 45 minutes plus cooling
    • Cooking time: 30 minutes

    Makes: 6


    • 1 orange, about 150g
    • 50 g ground almonds
    • 115g unsalted butter, softened
    • 125 g icing sugar
    • 2 medium eggs
    • 100 g self-raising flour
    • 200g white marzipan, cut into small dice
    • 25 g flaked almonds


    1. Put the whole, washed orange in a small saucepan, cover with boiling water and simmer gently for about 40 minutes until very tender. Drain and leave to cool. Grease 6 x 150ml individual loaf tins and line the base and long sides with strips of baking parchment paper. Place on a baking tray. If you don’t have individual loaf tins, spoon into the greased sections of a non-stick silcone muffin tray, which will give you 9-10 cakes.
    2. Preheat the oven to 180C, gas mark 4. Halve the orange and discard the pips. Roughly chop and blend in a food processor to make a fairly smooth paste, scraping any pieces down from the sides of the bowl.
    3. Tip into a bowl and add the ground almonds, butter, 75g of the icing sugar, the eggs and flour. Beat well using a hand-held electric whisk until smooth and slightly paler in colour. Fold in half the marzipan.
    4. Divide the mixture among the tins and level the surfaces. Scatter with the remaining marzipan and sprinkle with flaked almonds. Bake for about 25-30 minutes until risen, golden and just firm to the touch. Loosen the mixture from the ends of the tin with a knife and lift out the cakes onto a wire rack to cool.
    5. To decorate, put the remaining icing sugar in a bowl and stir in 1-2 teaspoons cold water to make a smooth, fairly loose icing. Drizzle back and forth across the cakes using a teaspoon, to decorate.

    Your recipe note

    Edit your recipe note


    Average user rating

    4 stars