Good marmalade always walks a line between bitter and sweet that makes for a more interesting cake.
- 175g butter
- 175g golden sugar
- 1 large orange
- 3 large eggs
- 75g orange marmalade
- 175g self raising flour
For the frosting,
- 100g icing sugar
- 2tbsp orange juice
Set the oven to 180C. Line a loaf tin.
Put the butter and sugar into a food mixer and cream together. Finely grate the orange skin. Break the eggs into a small just and beat lightly.
Add the eggs to the creamed butter and sugar mixing thoroighly. Don’t worry if it splits.
Beat in the marmalade and orange zest.
Fols the flour into the batter mixand bake for around 40 minutes. Leave it to cool in the tin and don’t panic when it sinks – they all do.
Sift the sugar and mix to a smooth slightly runny icing with the orange juice. Drizzle over the cool cake and leave to set.