A colleague at work is leaving soon and given that I am currently on holiday in Orlando (this is a scheduled post, I am far too busy being excited at Disney to be blogging), I will miss her leaving party; I decided to bring a cake in to try and make up for it. I had a beautiful jar of Ma DQ’s home made marmalade (a best friend’s mum’s) that needed using up and making it the prime ingredient in a cake seemed a good way to do it. A quick Google found me this Nigel Slater recipe.
- 175 g of butter, at room temperature
- 175 g of golden caster sugar (I used white caster sugar as I was out of golden)
- A large orange, zested.
- 3 large eggs
- 75 g of (orange) marmalade
- 175 g of self raising flour
- 100 g of icing sugar
- 2 tbsp of orange juice (from the orange)
- Preheat the oven to 180°C.
- Grease and line an 8 inch round cake tin (or a loaf tin).
- Put the butter and sugar in a food processor and blitz until it is pale and fluffy. If you don’t have a food processor an electric hand mixer will do.
- Beat the eggs into the mixture, one at a time.
- Mix in the marmalade, followed by the zest.
- Fold in the flour.
- Pour the mixture into the tin and bake for 35-40 minutes (or once a skewer inserted into the centre comes out clean.
- Once cooked, allow the cake to cool slightly and then remove it from the tin to cool completely on a wire rack.
- Whilst the cake is cooling, make the frosting by mixing the icing sugar with a little orange juice, until you have a drizzling consistency.
- Drizzle over the cake and allow it to set.
- Slice and serve.