8oz plain wholemeal flour
1 tsp baking powder
4oz caster sugar
2 tbsp strong marmalade
grated rind 1 orange (remove 1 tsp rind for frosting if liked)
1/2 cup (4oz unsalted butter)
3 – 3 1/2 cups icing (confectioners) sugar
1/2 tsp vanilla extract
1/2 tsp orange extract
1 tsp orange zest (if using)
3 – 4 tbsp freshly squeezed orange juice
Food colouring (optional)
Grease 7″ round cake tin and line with baking parchment. Sift the flour and baking powder then rub in the butter until the mix resembles fine breadcrumbs. Stir in the sugar. Beat eggs, marmalade and orange rind together and fold gently into flour. Pour the mix into a tin and bake at 180°C (350°F, Gas Mark 4) for 45 minutes or until a skewer comes out clean. Leave to cool in the tin for 5 minutes before turning out onto a cooling rack.
For frosting, mix the butter, sugar and extracts. Add the orange zest (if using) and 3 tbsp orange juice. Beat until smooth and creamy. Add more juice or more sugar as needed until the mix is smooth and the right consistency for spreading. Add the food colouring if using.
Once the cake is cool, cut it across the middle and spread the bottom layer with frosting. Put the top layer of cake on and then spread the whole cake with the rest of the frosting, covering the top and sides.
If you can bear not to eat it all, you can cut it into slices and freeze what’s left 🙂