Hasn’t it been lovely to see blue skies and sunshine this past week, it is making me feel like slowly emerging from my blankety sofa and netflix cocoon and start to get back outside in the world. Oranges always seem to suit sunny days, so when I was deciding what cake to bake this week they sprung to mind, I also had a jar of marmalade in the fridge, almost full but heading for the end of it’s lifespan – so I decided to make a marmalade cake and top it with icing made with fresh orange juice.
- 175g butter
- 175g caster sugar
- 4 medium eggs
- 75g orange marmalade
- 1 large orange
- 175g self-raising flour
- FOR THE ICING: 100g icing sugar
- 2 tablespoons of orange juice
- Cream together the butter and sugar until pale and fluffy
- Beat in the eggs 1 at a time
- Finely grate the zest of the orange, and add to the mix along with the marmalade
- Fold through the flour
- Pop into a deep 9 inch tin that has been lined and greased
- Bake at 180 degrees for 35-45 mins until a skewer comes out clean.
- Allow to cool a little then remove from tin and pop onto a cooling rack until completely cooled down.
- To make the icing add the orange juice a little at a time until you have a smooth mix with a thick pouring consistency.
- Pour over the cake and smooth out towards edges, allowing a some to drip down the sides.
And it was really delicious, light and with a nice zing to the icing, subtler than lemon but fresh nonetheless. Perfect with a cup of something in the mid-afternoon, I even managed to enjoy mine in the garden for the first time since Autumn!
Love Miss Cisco XXX