Orange and Green Cardamom Madeira Cake

STEP 1: PREPARE THE ORANGE PEEL

Remove the peel of the navel orange in wide strips with a vegetable peeler, then shave away as much white pith as possible. Cut into thin strips about 1/8 inch wide. Squeeze the peeled orange and reserve the juice for the cake and glaze.

STEP 2: BLANCH THE PEEL

Blanch the strips in a small saucepan of boiling water for 2 minutes and drain. Repeat once with fresh water to remove bitterness.

STEP 3: CANDY THE PEEL

Bring the 1/2 cup granulated sugar and the water to a simmer in the saucepan, stirring until the sugar dissolves. Add the peel and cook gently for 20–25 minutes, until translucent and the syrup is thick.

STEP 4: DRY THE PEEL

Heat the oven to 200°F. Lift the strips onto a parchment-lined baking sheet, separate them and dry for 30–40 minutes, until firm and dry to the touch. Toss in the remaining 2 tablespoons granulated sugar and cool completely; properly dried peel snaps and clinks. The peel can be made up to 3 days ahead, and must be finished before the cake goes in because the oven temperatures differ.

STEP 5: PREPARE THE PAN

Heat the oven to 325°F (300°F convection). Grease an 8-inch round cake pan at least 3 inches deep with butter and line the base and sides with parchment paper, letting the side paper stand about 1 inch above the rim.

STEP 6: GRIND THE CARDAMOM

Grind the cardamom seeds finely in a mortar and pestle or spice grinder. Measure 1/2 teaspoon precisely with a level spoon for the cake, and set aside a small pinch for the glaze.

STEP 7: CREAM THE BUTTER AND SUGAR

Beat the butter, caster sugar and orange zest on medium-high speed for 4–5 minutes, until pale and fluffy.

STEP 8: ADD THE EGGS

Whisk the flour, baking powder, salt and 1/2 teaspoon ground cardamom together in a bowl. Add the eggs to the butter mixture a little at a time, beating well after each addition and adding a spoonful of the flour mixture if it begins to curdle.

STEP 9: FOLD IN THE FLOUR AND LIQUIDS

Fold in the remaining flour mixture in two additions with a rubber spatula, then fold in the milk and 2 tablespoons orange juice until the batter is smooth and drops reluctantly from the spoon. Do not overmix.

STEP 10: FILL THE PAN

Scrape the batter into the pan and level it. Run the back of a spoon through the center to leave a slight hollow, which encourages an even dome.

STEP 11: BAKE AND GUIDE THE CRACK

Bake for 20 minutes, then quickly open the oven and draw a knife dipped in melted butter lengthwise down the center of the set surface to guide the crack. Close the door promptly; this is the only time it should be opened.

STEP 12: FINISH BAKING

Continue baking for 55–65 minutes more, until well risen, domed, deep golden and split along the top, and a skewer inserted in the center comes out clean. Tent loosely with foil if it browns too fast.

STEP 13: COOL THE CAKE

Cool in the pan for 15 minutes, then lift out using the parchment and cool completely on a wire rack, about 1 hour.

STEP 14: MAKE THE GLAZE

Whisk the powdered sugar, 1 tablespoon orange juice and the reserved cardamom pinch into a thin, pourable glaze, adding more juice by drops if needed.

STEP 15: GLAZE AND DECORATE

Brush or drizzle a light coat of glaze over the dome with a pastry brush, letting it settle into the crack rather than masking it. While the glaze is still tacky, arrange the candied orange peel along the crack. Let set for 20 minutes before slicing.