Five years ago today I had been making marmalade, a year ago today I made marmalade, today I made a marmalade cake. It's from Nigel Slater's first volume of Kitchen Diaries. It's just a 3 egg sponge mixture with a big dollop of marmalade added, baked in a loaf tin and iced with orange glacé icing. Nigel uses 175g each of self-raising flour, butter and sugar, 3 eggs plus 75g of marmalade. I used 6 oz each of flour, sugar and butter which is slightly less than 175g. I like imperial measurements for baking, they just feel right to me, plus on my scales it is really hard to see 5g increments.
Grease and line a 2lb loaf tin. I greased the sides and put a long strip of reusable liner along the base and up the sort sides.
Cream together until light and fluffy
6 oz (175g) soft butter
6 oz (175g) caster sugar
Add one at a time, beating well with each addition
3 large eggs
2½ oz (75g) marmalade
zest of 1 large orange
6 oz (175g) self-raising flour
Pour into the prepared tin and bake at 180°c (160°c fan oven) for 45-55 minutes but start checking after 35mins with a skewer. It's done when the skewer comes out of the cake clean. Nigel Slater says 35-40 mins but I found that no where near long enough. Mine took 55mins but that might be my oven, so do keep an eye on it.
Allow to cool in the tin for a few minutes before turning out onto a cooling rack. When completely cool ice with a thin glacé icing made by mixing 100g icing sugar with 1- 2 tablespoons of orange juice. I used blood orange juice and yes, I know I've gone metric for the icing but 100g is easier to see on my scale than 3½ oz. Exact quantities are not critical, it just depends how runny you want your icing. I used 1½ tablespoons of juice which made a very runny icing. You could ditch the icing and poke holes in the cake and drizzle with a mixture of orange juice and sugar like a lemon drizzle cake. Chocolate ganache would be another rather gorgeous alternative.