This cake has a fabulous flavour. The orange really brings out the nuttiness of the beremeal. Use a good marmalade if you can, it makes a difference! Choose between sifting icing sugar over the top, or glazing with melted marmalade.
This recipe serves 10
Ingredients
175g (6oz) butter
175g (6oz) caster sugar
2 eggs, lightly beaten, at room temperature
125g (4 1⁄2oz) dark, coarse-cut marmalade
finely grated zest of 1 orange
juice of 1⁄2 orange
160g (5 1⁄2oz) white self-raising flour
40g (1 1⁄2oz) Beremeal
A pinch of baking powder
Method
Butter and base-line a loaf tin measuring 22 x 12 x 6cm (8 x 4 1⁄4 x 3in).
Beat the butter and sugar in a food mixer until light and fluffy. With the machine running add the egg a little at a time, beating well after each addition, then beat in the marmalade, zest and juice. Sift the flours and add the bran from the sieve back into it. Fold into the batter with a metal spoon. Scrape into the tin and smooth the top.
Bake in an oven preheated to 180°C/350°F/gas mark 4 for 35 minutes. A skewer inserted into the middle should come out clean. Leave for 10 minutes, then turn on to a wire rack, peel off the paper and set the right way up. Leave to cool (though it is lovely, if rather crumbly, when still warm).
