I have to confess something..I ate two slices of this cake for breakfast this morning.
I did go on a two hour power walk afterwards – I’m trying to sneak some exercise back into my daily routine!
After all the festive feasting, a zesty citrus cake is a nice change. As I get older I’ve noticed my tastes are changing – I have to be in a certain type of mood (usually PMT related!) to eat a rich chocolate cake, but put a lemon drizzle or tangy orange cake in front of me and I’ll devour the lot.
This cake can be made with any type of marmalade from shredless to a dark thick kind with lots of peel. I’m keeping an eye out for Seville oranges coming into season – I want to try and make marmalade this year! So hopefully there will be a post on that in the future 🙂
But until then I give you orange marmalade cake – I haven’t tried this but I dare say you could forgo the icing drizzle and serve with a dollop of thick, cold Greek yoghurt. That doesn’t sound like a bad idea!
This lovely cake is adapted from a recipe by one of my favourite books, The Kitchen Diaries by Nigel Slater.
Orange marmalade cake
Zest of one orange (I used a Clementine since I still have loads in the fruit bowl)
175g self raising flour
3 tbsp Orange marmalade, any kind you like
50g icing sugar
Juice of half a small orange
Simply mix the icing sugar and juice together – if it’s too runny add more icing sugar and vice versa.
Grease and line the base of a 20cm cake tin.
Preheat the oven to 180C.
Rub the orange zest into the sugar until the sugar is dampish and the fragrance of the zest is strong. This is such a great way to get good flavour in your cake! Trust me 🙂 Cream the orange butter and sugar together until light and fluffy. Add the eggs one at a time. Fold in the flour and marmalade.
Bake for 50-55 mins or until risen, golden and a skewer inserted in the middle comes out clean.
When the cake is cold, drizzle over the orange icing. Eat!