Marmalade Cake

Marmalade Cake (adapted from The English Kitchen)

175g unsalted butter, softened (a bit more than 3/4 cup)

175g of caster/ultrafine sugar (slightly heaping 3/4 cup)

zest from 1 orange

3 large eggs, at room temperature

1/2 tsp vanilla

175g self raising flour (1 cup plus 2 Tb)

1/2 tsp baking powder

1/4 tsp salt

3 Tb chunky Orange Marmalade

2 Tb milk

Glaze:

3 Tb chunky Orange Marmalade

or

1-2 cups powdered sugar

zest from 1 orange

2-3 Tb freshly squeezed orange juice

Preheat the oven to 180 degrees C/350 degrees F/ gas mark 4. Butter and line a 9 inch round cake pan with parchment paper. Butter the paper and set aside.

Beat the butter until nice and creamy. Add the sugar gradually, then continue to cream together until pale (nearly white) and fluffy.

Add eggs one at a time, beating well and scraping down sides after each. Add a Tb of the flour with the last egg. Sift together the remaining flour, salt and baking powder into a medium bowl. Gently fold dry ingredients into the batter. When thoroughly combined, stir in the marmalade and milk until just incorporated.

Spoon the batter into the prepared pan and spread evenly. Bake for 30-40 minutes, or until golden brown and firm to the touch. Let cool for a few minutes, then gently run a round bladed knife around the inside of the pan to loosen and then carefully turn the cake out onto a wire rack. Invert onto plate or serving platter. To top, either gently warm the marmalade to loosen it up, and brush it all over the top of the warm cake, or wait till it cools completely, whisk zest, juice, and sugar together till smooth, and drizzle over the top.