from Peyton & Byrne’s British Baking
My Dad loves marmalade. At any one time we have at least two jars in the fridge, plus an extra six in the store cupboard. They’re nestled there amongst tin after tin of chopped, plum and whole tomatoes – spaghetti bolognese anyone? I don’t usually venture beyond banana or marbled loaf (a disastrous fruit loaf is probably to blame) and going out of my way to buy marmalade just seemed like a pain. Having a house full of it and a father who deserved a treat, I decided it was a good time to give this one a go:
- 150g unsalted butter
- 100g caster sugar
- 100g light brown sugar
- 2 oranges (zest + juice from ½, keep the rest of the juice for the icing)
- 3 eggs
- 75g marmalade
- 175g self raising flour
Preheat the oven to 180C and prepare a 900g loaf tin.
Cream the butter and sugar until light and fluffy
Crack the eggs into a separate jug and beat lightly just enough to break up the yolks, then add slowly to the butter and sugar.
Beat until the eggs are fully incorporated.
Sift the flour and add to the mixture, mix until just combined.
Spoon into a loaf tin and bake for 40 – 50 minutes.
Once done a skewer inserted into the cake should come out clean and the cake should be springy to touch.
Cool for 10 minutes before turning onto a wire rack.
- 100g – 150g icing
- Seeds of ½ vanilla pod (we had none at home so I skipped these)
- Juice & zest of ½ orange
Start with 100g of icing sugar and whisk all the ingredients together.
Add the remaining icing sugar until the icing has thickened but is still quite runny.
Pour it over the cake straight away or else it’ll form a skin.
You can leave the icing off if you prefer. I think Dad probably would’ve preferred if I did but it wasn’t too thick or sweet so he managed. Birthday cakes covered in buttercream are a different story. Luckily I’ve got no problem eating the icing he doesn’t want so nothing goes to waste!