A quick and easy Orange Loaf Cake with a glazed Marmalade Topping that uses up the last few tablespoons at the bottom of your Marmalade jar. With only five ingredients, this recipe is sure to become a staple.
Preheat the oven to 170 deg Fan assisted. Grease and line a 1lb loaf tin with baking parchment or a cake tin liner.
Using an electric mixer. Beat the butter and sugar together until light and fluffy. Scrape down the sides of the bowl as you go along.
Add the eggs, one at a time. Adding a little flour in between to help prevent curdling. Mix until well combined.
Carefully fold in the flour. Followed by the Marmalade. Mix until well combined.
Pour the cake batter into the prepared tin. Bake in the centre of the oven for 40 – 45 or until baked. Testing the centre of the cake with a skewer until it comes out clean.
Leave in the tin to cool a little while you make the Marmalade Topping
For the Marmalade Topping
Gently heat the marmalade and spread over the top of the cake while still warm. Once the topping has cooled. Turn the cake out of the tin onto a wire rack to cool completely.
Notes
Use a sharp tasting marmalade such as Seville Marmalade.
Will keep in an airtight container for a few days.
You may substitute white caster sugar for the brown sugar, although your cake will be less moist and have less caramel flavor.