180g butter, at room temperature
¾ cup caster sugar
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.