- 150 g Unsalted butter, softened
- (Plus extra for greasing)
- 100 g caster sugar
- 100 g light brown sugar
- Zest of 2 oranges
- Juice from ½ orange
- (Reserve the remaining juice to use in the icing)
- 3 large eggs
- ¼ tsp salt
- 75 g thick cut orange marmalade
- 175 g self raising flour
Preheat the oven to 108C Butter a 900g loaf tin and line the bottom with baking paper.
Beat the softened butter and both sugars in a large bowl until very pale and fluffy. Add the orange zest and mix well.
Crack the eggs into a jug and break up the yolks with a fork. Slowly add to the butter and sugar mixture, beating until well mixed. Add the orange juice, salt and marmalade and mix well. Stir the flour over the top and mix lightly until just combined.
Spoon into the prepared loaf tin.
Bake for 40-50 minutes until ready. The cake should spring back to the touch. Remove from the oven and allow to cool in the tin for 10 minutes before turning onto a wire rack to cool completely.
While the cake is cooling, prepare the icing. When ready, pour the glaze over the cake, letting it drip over the sides. Decorate the top of the cake with a few pieces of peel from the marmalade or orange rind.
The cake will keep in an airtight container for 3-5 days.
(Original recipe from “British Baking” (Peyton and Byrne)
- Juice and zest ½ orange
- 100 – 150 g icing sugar
- Scraped seeds of ½ vanilla pod or 1/2tsp vanilla extract
Whisk together the orange juice, zest, vanilla seeds and add the icing sugar gradually until you get a slightly thick but runny consistency.
Use the icing immediately so that it does not form a skin.