It’s cold. It’s icy. It’s frosty. Looking through the kitchen window, the world outside is being covered by a blanket of white. I’m in here and it’s warm.
Snow days are the best days to bake. When you are not able to go anywhere, apart from a walk in the snow. Then getting home, having a cup of tea and enjoying a slice of cake. This is the cake to come into from the cold.
This is a soft sponge, that is lovely and moist. There is not a strong taste of the marmalade, just a subtle hint. The orange bringing the summer to you on a cold day. The icing is thin, and set’s crisp. Make it once, you will make it again.
Frosted Marmalade Cake
Serves 8 - Adapted from Nigel Slater’s Kitchen Diaries
:: 175g Butter :: 175g Golden Unrefined Caster Sugar :: large Orange :: 3 large Eggs :: 75g Seville Orange Marmalade :: 175g Self-Raising Flour
For the frosting:
:: 100g Icing Sugar :: 2 tbsp Orange Juice
Pre-heat the oven to 180C/Gas 4. Line your loaf time ready. Place your butter and sugar into a bowl and beat until they are pale and fluffy. Crack the eggs into a separate bowl and lightly beat them with a fork. Then a little at a time add the eggs, beating well each time you add some. Add the marmalade and finely grated zest from the orange. Beat again thoroughly.
Using a large metal spoon fold in the flour. Be slow and firm but careful until all the flour is incorporated. Then stir in the juice from half the orange. Spoon the mixture into your tin, using a spatula remove any last bits of mixture from the bowl. Gently smooth the top and bake in the oven for 40 minutes. Using a skewer, check 5 minutes before the time is up. Leave the cake to cool in the tin, and then place on a wire rack. The cake will sink a little – don’t panic it is supposed to.
To make the icing, sift the icing sugar and mix it with as much of the orange juice as you need to, until it is smooth with a slightly runny consistency. Drizzle the icing over the cake, so that it runs down the side. Leave to set, then enjoy.