Orange Marmalade Loaf Cake
8
20 minutes
50 minutes
English
This tender loaf cake combines the juicy sweetness of our No Peel Orange Marmalade with the richness of a classic loaf cake. The beautifully golden cake is topped with a fragrant, glossy marmalade glaze for a bright burst of Seville orange, whatever the weather.
Ingredients
160g caster sugar
Zest of 2 oranges
3 tbsp Tiptree No Peel Orange Marmalade
180g butter, softened
3 large eggs at room temperature
180g self-raising flour
1 tsp baking powder
2 tbsp milk
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50g icing sugar, sieved
50g Tiptree No Peel Orange Marmalade
½ tbsp orange juice (or blood orange juice if you want a more pinky orange colour)
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Slices of fresh orange, patted dry on kitchen towel
Edible flowers
Directions
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Preheat the oven to 180°C / fan 160°C / gas mark 4.
Butter and line a 2lb loaf tin with parchment paper.
Add the sugar and orange zest to a large bowl and mix for 5 minutes, using a hand or stand mixer to get the most flavour out of the zest.
Add the marmalade and soft butter and beat until light and fluffy, around 5 minutes.
Beat in 1 tbsp of the flour, then the eggs, one at a time, beating well and scraping the mixture down with a spatula after each addition.
Fold in the remaining flour, baking powder, and milk until the mixture is smooth.
Pour this into the prepared loaf tin and level the top. Bake for 35 to 50 minutes, until a skewer pushed into the centre of the cake comes out with only a few crumbs clinging. Check if the cake is done after 35 minutes and if it is browning too much on top cover with foil for the remaining time.
Remove the cake from the oven, wait 10 minutes, then turn the cake out of the tin and leave to cool completely on a cooling rack.
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Mix the icing sugar and marmalade together, then gradually add orange juice until you have a smooth thick icing, adding more juice, if necessary to get a pouring consistency.
Spread the icing over the cake and leave to set. Decorate with some slices of orange and edible flowers.
