This marmalade, blood orange and lemon cake is a citrus lovers dream and as far as I’m concerned it sunshine on a cake stand. I am crazy for blood oranges and they work so well in cakes as they have quite a sharp sweetness that off-sets the sweetness of the cake. The marmalade in this cake does that too, sort of gives the whole thing an exciting citrus tang!
It’s quite a classic cake really and has a wonderful light texture. Perfect for an afternoon tea in all this lovely sunshine we’re having right now. Even though it’s cold we’re still sitting outside on the front bench in the mornings. Those first 30 minutes of Vat D are so essential to boost the immune system. I’m sure this cake does the same!
for the cake
- 100g caster sugar
- 2 tablespoons marmalade – I used the Sainsbury’s Three Fruit Marmalade
- 180g butter
- 3 medium eggs (180g)
- 180g self-raising flour
- the finely grated zest of 1 blood orange
- the finely grated zest of 1 lemon
- you will also need another blood orange – finely sliced
for the icing
- 150g icing sugar
- the juice of half a blood orange
Pre-heat the oven to 160C and grease and line a large loaf tin.
In a large bowl beat the butter, sugar and marmalade together for about 6 minutes until it becomes pale and fluffy. This works really well in a stand mixer with a paddle attachment but it can be done in a bowl with a handheld whisk or even a wooden spoon.
Add the eggs, flour and citrus zests and beat in well until combined. Pour into the prepared tin and bake for 30 – 45 mins until it’s risen and golden and springy to touch. Set aside on a wire rack until cooled.
Meanwhile make a very quick icing by combing the juice of an orange with the icing sugar until you have a thick paste.
To make a decorative top with sliced oranges, place the sliced oranges into a pan with a little water and a tablespoon of sugar and let it gently simmer for 30 mins, then remove from the water and set aside on a drain rack to cool.
Once everything is totally cooled down, pour the glaze on top and then lay the slices of orange on top.
Eat and of course, enjoy!
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