Ingredients

• 175g (6oz) Softened butter
• 175g (6oz) Caster sugar
• 3 Large eggs
• 175g (6oz) Self raising flour, sieved
• Finely grated rind of 1 orange

Topping:

• 2 tbsp Orange marmalade
• 175g (6 oz) Icing sugar, sieved
• approx. 60ml (4 tbsp) Orange juice

Method

1. Preheat the oven to Gas 5, 190C, 180C fan oven. Grease and line a 17.5cm (7”) loose based cake tin.
2. Place butter and sugar into the mixer bowl and using the flexible beater mix on speed 3 for 1 minute 30 seconds, until light and fluffy.
3. Add the eggs one at a time, mixing for 20 seconds at speed 5 after each addition. Add a teaspoon of flour if the mixture starts to separate.
4. Add the flour and orange rind and press the fold button 5 or 6 times until well incorporated.
5. Spoon the mixture into the prepared tin and bake for 35 minutes until well risen and golden brown (when tested with a skewer it should come out clean). Cool for a few minutes then remove from the tin and remove the paper. Whilst still warm spread the marmalade over the top of the cake, then leave to cool completely.
6. Place the icing sugar and orange juice into the mixer bowl with the flexible beater, mix on level 2 for 40 seconds until smooth and of a spreadable consistency (if the mixture is too thin add a little more icing sugar). Spread the icing over the marmalade, allowing the icing to drizzle down the sides of the cake.

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