If Paddington Bear were coming to tea, this is what we’d serve him. Marmalade offers the perfect balance of sweet and tart flavours and, unlike with a lot of gluten-free cooking, this cake doesn’t have a ground almond in sight, which therefore makes it suitable for those with nut allergies. We find that using a tawny Seville orange marmalade makes all the difference to the flavour.
To make the glaze, place all the ingredients in a pan and bring to the boil, then set the liquid aside to infuse.
Meanwhile, cream the butter and sugar together in a bowl until pale and fluffy. Beat in the orange zest and then the marmalade. Gradually beat in the eggs a little at a time, then fold in the flour.
Spoon the mixture into the prepared tin and bake for 40–55 minutes, or until the loaf is pale golden and a skewer inserted into the middle comes out clean. Remove from the oven and allow to cool in the tin for 15 minutes. When cold, lift out using a blunt knife and transfer to a wire rack.
To decorate, mix the icing sugar with a drop of orange juice and stir energetically until smooth. If too thick, add more juice.
Using a spoon or a plastic bag snipped at one corner, zigzag the icing over the loaf. Drizzle with the glaze and slice to serve.
© 2014 Tonia George and Jenny Zarins. All rights reserved.