Marmalade cake

Method

1. Preheat the oven to 180°C (160°C fan, gas mark 4). Grease and lin the tin with baking parchment or use a ready make loaf tin case.

2. Beat the softened butter and sugar with a wooden spoon or an electric whisk until pale and fluffy.

3. Whilst still beating, gradually pour in the beaten egg until well combined. Follow with the marmalade and orange zest ensuring it is thoroughly mixed in.

4. Fold in the flour, ground almonds and baking powder into the egg mixtures until just combined.

5. Stir in 1 tbps orange juice and spoon the mixture into the prepared tin. Spread out evenly and bake in the middle of the oven for 40 - 45 minutes or until when checked with a skewer it comes out clean.

6. Remove from the oven, leave to cool in the tin on a wire rack. It is a moist cake, and may sink a little while it is cooling.

7. For the icing, mix together the sieved golden icing sugar and 2 tsp orange juice.

8. Once the cake has cooled to room temperature, carefully remove the baking parchment from the cake and drizzle liberally with the icing. Leave to set for 15 minutes.