The snack table in the office is looking distinctly bare, post-Christmas. Throughout December, it was piled high with boxes of posh biscuits, mince pies, and even brandy butter, but you’d be lucky to find a stale crumb this week. I’m still enough in the Christmas state of mind for three meals a day to not be quite enough, so it’s normally good to know that there’s a sweet treat to snack on. Something must be done.
My answer to the crisis is Nigel Slater’s iced marmalade loaf cake. It’s a very quick mixture to whip up in the evening, but the marmalade in the mixture adds interest and the drizzled icing makes it all a bit more special. I follow Nigel’s advice and add a drop of orange flower water to the icing too, but as long as you’ve got a jar of marmalade in the fridge and can pick up an orange on the way home you can probably make this cake without a special shopping trip.
A frosted marmalade cake (adapted from The Kitchen Diaries by Nigel Slater)
175g soft unsalted butter
175 golden caster sugar (it’s not a disaster if you only have the white stuff in the cupboard)
A large orange
3 large eggs
75g orange marmalade
175g self-raising flour
For the frosting:
100g icing sugar
2 tbsp orange juice (from the orange whose zest you’ll use in the cake mixture)
- Preheat the oven to 180°C/Gas 4. Line a loaf tin about 25 x 11cm, 7cm deep (mine’s shorter than this, about 21 x 9cm, but seems to work fine if the cake has a little longer in the oven; see step 6) – butter the tin lightly, then line with baking parchment.
- Cream the butter and sugar with a hand-held mixer until pale and fluffy.
- Beat the eggs into a small bowl and beat lightly with a fork. Pour in the beaten egg a little at a time, with the mixer running, beating well after each addition.
- Finely grate the orange zest, and beat it into the cake mixture along with the marmalade.
- Fold in the flour gently with a metal spoon, working carefully but making sure that it’s all well combined. Gently stir in the juice of half the orange.
- Spoon the mixture into the tin, smooth the top lightly and bake in the preheated oven for 35–45 minutes. Check the cake after 35 minutes by inserting a metal skewer and checking that it comes out cleanly, not covered with raw mixture. I don’t know if it’s my oven or the size of my tin, but the cake was perfectly golden on top after 35 minutes but still a bit uncooked within. I covered the top lightly with a piece of foil at this stage and gave it another 20 minutes in the oven to cook through, checking it a couple of times.
- When it’s cooked, let the cake cool a little in the tin before removing to cool completely on a wire rack. Remove the baking parchment once cooled.
- Make the icing by sifting the icing sugar and mixing it with the juice from the remaining orange half, adding a splash of orange flower water if you have it. Drizzle the icing over the cake, letting it drip down the sides, and leave to set before scoffing it down.