• 180 g (6¼ oz) butter, softened
• 180 g (6¼ oz) sugar
• 3 eggs
• 1 teaspoon vanilla extract
• 6 tablespoons orange marmalade
• 1 tablespoon grated orange rind, orange part only
• 180 g (6¼ oz) plain (all-purpose) flour
• 1½ teaspoons baking powder

Glaze

• 2 tablespoons orange juice
• 60 g (2¼ oz/½ cup) icing (confectioners’) sugar

Preheat the oven to 180°C (350°F/Gas 4). Butter and flour a round 24 cm (9½ inch) springform cake tin or, if you prefer, a bundt tin.

Using electric beaters, cream the butter and sugar together in a mixing bowl. Add the eggs one by one, beating well after each. Add the vanilla, marmalade and orange rind. Beat in the flour and baking powder.

Scrape out into the prepared tin and bake for about 40 minutes, until golden and set. Test with a knitting needle — stick it in the centre of the cake and if it comes out clean the cake is done. Cool before turning out and dribbling with the glaze.

To make the glaze, stir the orange juice into the icing sugar until dissolved and smooth.