ORANGE & LEMON MARMALADE CAKE with a sticky marmalade glaze

Very zesty and fruity. Great with an cup of tea and freezes perfectly, this easy cake is just lovely and very light, with a hint of bitterness from the Seville Oranges.

You will need a 7” loose bottomed [preferably] spring form tin, oiled and the bottom lined.

In a saucepan melt:

2 heaped tablespoons of chunky marmalade [I used my own, made in January, when the Seville oranges were here]

5 oz butter

large handful raisins

1 teaspoon vanilla bean paste

allow to cool. Meanwhile, in a bowl:

8 oz SR flour

pinch salt

pinch cinnamon

4 oz light muscovado sugar

zest of an orange

zest of a lemon

Combine well.

In a measuring jug:

The juice of the orange and half the juice of the lemon.

Milk to make up to 4 fl oz

Then add 1 beaten egg

whisk well.

Then mix all 3 together components and beat for a minute. Tip into your prepared tin and bake in a preheated fan oven 160C for about an hour, or just under, turning down to 150C for the last 20 mins approx.

Meanwhile:

Heat 2 more scant tablespoons of marmalade along with 2 tablespoons water and 2 tablespoons icing sugar. Allow to bubble for a minute or two.

When the cake is firm to the touch and ready, take it out of the oven and immediately brush over the hot sticky glaze. Don’t concern yourself over the bits, it will add character to the cake! You can sprinkle over some demerera too, if you wish.

Cool in the tin for a little while then finish cooling on a rack as per usual. Just delicious.

A word on vanilla bean paste. I find it invaluable. It adds depth and flavour to most cakes.

Yes, it does cost about £6 but goes a very long way with a long shelf life. A keen cook’s secret ingredient! Less fiddly than scraping whole beans and a mile better than essence.