This rich and vibrant cake is delicious and a great alternative use for marmalade.
Makes 10 servings.
Ingredients:
200 g (7oz) unsalted butter, softened, plus extra for greasing
300 g (11oz) plain flour, plus extra for dusting
250 g (9oz) caster sugar
zest and juice of 2 oranges
4 lg eggs, at room temperature
1 1/2 tsp. baking powder
1 1/2 tsp. bicarbonate of soda
100 g (3 ½oz) sour cream
425 g (15oz) medium-cut Seville marmalade
275-325 (10-11 1/2oz) icing sugar, sifted
Method:
Preheat oven to 180°C (160°C), mark 4. Grease and flour a 25.5cm (10in) bundt tin, getting into all the ridges and set aside.
Beat butter, sugar and orange zest until light and fluffy – about 5min. Gradually add eggs one at a time, beating well after each addition. If the mixture looks as if it might start to curdle, stir in 1tbsp of the flour to bring it together.
In a large bowl, sift together flour, baking powder, bicarbonate of soda and 1tsp salt. In a separate bowl, mix together sour cream and 275g (10oz) marmalade.
Fold a third of the flour mixture into the butter mixture, followed by half the sour cream mixture. Continue folding in another third of the flour, then the final half of the sour cream mixture followed by the rest of the flour. Spoon into the prepared tin and bake for about 45-50min until a skewer inserted into the centre comes out clean. Cool for 10min in the tin before inverting on to a cooling rack.
For the glaze, blitz the remaining 150g (5oz) marmalade in a blender to a smooth paste. In a small pan, heat marmalade paste and the juice of 1 orange and simmer until it is a runny, sticky glaze, about 3-5min. Brush glaze on to the cake while it is still warm.
When cake is cool, make the icing by mixing the juice of the other orange with 275g (10oz) icing sugar to make a thick icing, adding more icing sugar if needed, and drizzle over the cake.