Trying to recreate a recipe for my father from a very unhelpful description by a non-baker of a cake I had never tasted I ended up making this one, which apparently doesn’t resemble the original at all but my father preferred it so all was well in the Peach household! I seem to be writing more and more recipes for Mummies and Daddies rather than the fussy eaters right now – maybe I need a separate website!
This is quite a dense, puddingy cake – I know there are baking purists out there who will say there are too many raising agents but I’ve tried it with plain flour and with self-raising and no baking powder but somehow its better like this!
For the cake:
200g butter, room temperature
200g brown sugar
200g self-raising flour, sifted
1 tablespoon baking powder
4 eggs, beaten
300g marmalade
½ teaspoon orange oil
2 teaspoons vanilla extract
75ml orange juice
For the frosting:
4 heaped tablespoons icing sugar
1 heaped tablespoon orange curd
25ml orange juice
few drops orange oil
- Preheat oven to gas mark 4, 350F, 180C.
- Grease and line a 9” cake tin.
- Cream the butter then add the sugar and continue to beat until light and fluffy.
- Beat in the eggs and marmalade.
- Add in the vanilla, orange juice and orange oil.
- Fold in the flour and baking powder.
- Spoon the mixture into the cake tin and bake until a skewer inserted in the center comes away clean (about 1 hour) then remove from the oven and allow to cool in the tin for 15 minutes before turning out onto a rack.
- Whisk together the frosting to a smooth but loose paste, adding a few drops more juice if necessary.
- Drizzle the frosting over the top of the cake in a zig zag pattern.
