Gluten-free marmalade loaf with cardamom glaze

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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.

Ingredients

  • 175 g unsalted butter, softened, plus extra for greasing
  • 120 g caster sugar
  • finely grated zest of 1 orange
  • 125 g tawny Seville orange marmalade
  • 3 free-range eggs, beaten
  • 175 g gluten-free self-raising flour

For the glaze

  • 100 g tawny Seville orange marmalade
  • juice of 1 orange
  • seeds from 6 cardamom pods

For the icing

  • 150 g icing sugar
  • orange juice

Method

Preheat the oven to 180°C/fan 160°C/gas mark 4. Grease a 900 g loaf tin and line the base with nonstick baking paper.

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.

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