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Ingredients
- 350 G butter
- 350 G golden caster sugar
- 2 large oranges
- 4 eggs beaten lightly
- 150 G orange marmalade
- 350 G SR flour
- 200 G icing sugar
- 4 T orange juice
Ingredients
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Instructions
- Set the oven at 180° C and line an 9” spring form tin
- Beat butter and sugar in a processor till pale and fluffy.
- Grate the orange zest and juice the orange
- With the machine at moderate speed add the beaten egg a little at a time, Add the marmalade and the grated orange zest
- Gently fold in the flour with a large metal spoon
- Gently stir in the orange juice
- Spoon mixture into prepared tin, lightly smoothing the top and bake for 40 minutes, checking after 35 with a metal skewer. May well need another 10 mins.
- Leave to cool in the tin, then remove and cool on a wire rack.
Recipe Notes
Mix the icing sugar to a smooth, slightly runny consistency with as much of the remaining orange juice as it takes. Drizzle the icing over the cake letting it run down the sides, and leave to set. A blob of good marmalade sits well on top of the cake.