Marmalade Cake

Ingredients

For the cake

• 175 g unsalted butter, softened, plus extra for greasing
• 175 g caster sugar
• 3 medium eggs
• 200 g self-raising flour
• 125 g thick cut marmalade, stirred to loosen
• 2 tbsp.  freshly chopped rosemary

For the candied orange wheels

• 1 orange
• 100 g caster sugar

For the drizzle

• 50 g icing sugar
• 1 tsp. thick cut marmalade
• 3 tsp. orange juice

Directions

1. Preheat the oven to 170ºC (150ºC fan) and lightly grease and line a 900g loaf tin with baking parchment.
2. In a large bowl, beat together the butter and sugar until pale and fluffy. Add the eggs, one at a time, beating well between each addition. Carefully fold in the flour and rosemary with a large metal spoon until well combined, and then repeat with the marmalade.
3. Pour the mixture into the prepared tin and bake for 1 hour until golden and a skewer inserted into the centre comes out clean. Allow to cool completely in the tin.
4. Meanwhile make the candied orange wheels: cut 6 or 7 slices each about 3mm thick (across the equator of the orange), reserving the ends for juice. Bring a pan of water to the boil and blanch the orange slices for 30 seconds. Remove with a slotted spoon and drain on kitchen paper. Repeat this process one more time. Dissolve the sugar in 75ml water in a pan over a medium-high heat. Add the orange slices to the pan and cook for 15 mins. Remove slices and set them on some baking parchment to cool.
5. Make the drizzle: mix sugar, marmalade and orange juice together until well combined.
6. Remove the cake from the tin and pour over the drizzle. Decorate with candied orange wheels and some spare sprigs of rosemary.