We had Sophie and Alex around on Friday afternoon to play so I thought I’d better make a cake! Robin had some lovely vintage marmalade for Christmas in a hamper from Lynne and James so I thought I would use some of it and make a marmalade cake. This recipe is based on the recipe for “Thick Cut Marmalade Loaf with orange icing” in the Peyton and Byrne British Baking book.
150g margarine/butter plus extra for greasing
150g caster sugar
50g soft dark brown sugar
zest of 2 oranges plus juice from 1/2 an orange (the rest of the juice can be used for the topping)
3 large eggs
75g orange marmalade
175g self raising flour
You will also need a 900g loaf tin
Preheat oven to 180 degrees and grease and line a loaf tin.
Beat the butter/margarine and sugars in a large bowl until light and fluffy
Add the orange zest and mix well. Crack eggs into a jug and beat then slowly add to the butter and sugar mixture beating until well mixed.
Add the orange juice and marmalade and mix well.
Sift the flour over the top and mix until just combined making sure there is no butter stuck to the bottom of the bowl.
Spoon the mixture into the prepared loaf tin and cook for 40-50 mins depending on your oven.
Remove from the oven and allow to cool for 10-15 mins. To make a sticky orange glaze heat a couple of table spoons of sugar, a dollop of marmalade and the remaining orange juice in a pan. Heat until thickened and sticky. Poke some holes in your cake with a skewer and then pour the glaze over the cake. You can either leave the cake in the tin to do this or put it on a plate or on a wire rack with newspaper underneath to catch the over flow.
leave to cool then slice and eat!