Serves 4–6

180g butter, at room temperature

¾ cup caster sugar

3 eggs

2¼ cups self-raising flour

1 large orange, finely grated rind and juice

1 cup sweet dessert wine (orange muscat)

½ cup caster sugar (extra)

3 oranges, thinly sliced

1 Preheat oven to 160C. Grease and line a 20cm x 10cm (base) x 7cm (6 cup capacity) deep loaf pan with baking paper. Using an electric mixer, beat butter and sugar until light and pale. Add eggs, one at a time, beating well after each addition until well combined. Sift flour into cake mixture. Add orange rind and ½ cup juice to mixture. Gently stir with a large metal spoon until well combined. Spoon into prepared baking pan.

2 Bake for 1–1¼ hours or until cooked through when tested in the centre with a skewer. Stand for 10 minutes before transferring to a wire rack to cool.

3 To make poached orange slices, combine wine and sugar (extra) in a saucepan over medium heat. Stir until sugar dissolves and mixture comes to the boil. Reduce heat to low. Add orange slices and simmer for 2 minutes. Allow to cool.

4 Serve Madeira cake with poached orange slices and syrup.