The marmalade is made. This year's batch was rather a good one, as it turned out. I combined a couple of different recipes - I followed the usual Riverford recipe but added in an overnight steep for the peel and reduced down the initial boiling time. The marmalade had a lovely voluptuous wobble and a delicious flavour.Time to bake a marmalade cake...
This year I replaced the usual orange water icing with a marmalade buttercream. A little extra sweet comfort for a cold, hail-ridden January day.
Marmalade Loaf Cake
175g soft butter
175g caster sugar
a large orange
175g self-raising flour
250g icing sugar
80g soft butter
25ml whole milk
two heaped teaspoons marmalade
Heat the oven to 180 C/ gas mark 4
Line a loaf tin 25x11x7cm
Beat the butter and sugar until pale and fluffy.
Zest the orange and juice half of it.
Break the eggs into a small bowl and break them up with a fork. Add them to the butter and sugar a little at a time, beating well in between additions. Beat in the marmalade and the orange zest.
Fold in the flour with a metal spoon, slowly and firmly.
Finally, stir in the juice of half the orange.
Spoon the mixture into the tin and smooth the top.
Bake for forty five minutes, checking it after thirty five. You may find that you need to cover the top of the cake with some tin foil towards the end of the cooking time if it browns too quickly.
Leave to cool in the tin, then remove and cool completely on a wire rack.
To make the frosting, beat together the icing sugar and butter. Pour in the milk and beat until soft and fluffy. Stir in the marmalade.
Spread the icing over the cooled cake.
Recipe adapted from The Kitchen Diaries by Nigel Slater
PS: Visit Silverpebble's Making Winter bloghop for more cosiness and comfort.