2019-09-01_Food_Heaven

20 baking heaven SEPTEMBER WWW.FOODHEAVENMAG.COM

Orange

marmalade cake

SERVES 8-10

185g (6½oz) butter, softened

220g (7¾oz) caster sugar

3 free-range eggs

3 tbsp orange marmalade

375g (13oz) self-raising flour, sifted

¼ tsp salt

grated zest of 2 oranges

125ml (4½fl oz) fresh orange juice,

strained

For the orange glaze

2 oranges

60ml (2fl oz) orange juice (reserved

from the orange used for zesting)

330g (11½oz) caster sugar

185ml (6½fl oz) water

1 Preheat the oven to 180°C/Gas

Mark 4.

2 Grease a deep 20cm (8in) round cake

tin and line the base and sides with

baking paper.

3 Using an electric mixer, cream

the butter with the sugar until light

and fluffy.

4 Add the eggs, one at a time, beating

thoroughly. Stir in the marmalade. Add

the flour and salt alternately with the

orange zest and juice.

5 Spoon into the prepared tin and bake

for 30-40 minutes, or until a skewer

inserted into the centre comes out

clean. Turn out onto a wire rack set over

a baking tray.

6 To make the glaze, use a zester to

remove the skin from one orange, then

slice the second one thinly.

7 Place the sugar, water and orange juice

in a saucepan over a medium heat and stir

until the sugar dissolves. Bring to the boil.

8 Add the zest and orange slices and

simmer for 8-10 minutes, or until the

zest is softened and slightly translucent.

Remove from the syrup and set the

syrup aside. Allow to cool.

9 Decorate the cake with the orange

zest and slices, then drizzle it with the

reserved syrup.