Name Marmalade cake

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marmalade-cakeImperial
6 oz butter
6 oz caster sugar
2 teaspoons finely grated orange rind
3 eggs, separated
9 oz self-raising flour
3 tablespoons dark chunky marmalade
2 oz candied peel
5 tablespoons water
1/2 orange, thinly sliced
For the glace icing
4 oz icing sugar, sifted
1 tablespoon orange juice


Metric
175 g butter
175 g caster sugar
2 x 5 ml spoons finely grated orange rind
3 eggs, separated
250 g self-raising flour
3 x 15 ml spoons dark chunky marmalade
50 g candied peel
5 x 15 ml spoons water
1/2 orange, thinly sliced
For the glace icing
100 g icing sugar, sifted
1 x 15 ml spoon orange juice


Grease an 18 cm/7 inch round deep cake dish and line the base with greaseproof paper. Cream the butter, sugar and orange rind until pale. Beat in the egg yolks, one at a time, then a little of the flour. Stir in the marmalade, peel and water. Fold in the remaining flour. Whisk the egg whites until just stiff, then fold into the mixture. Turn into the dish and MICROWAVE ON HIGH for 6-8 minutes, until the cake is just dry on top, giving the dish a quarter-turn every 1 1/2 minutes. Leave to cool in the dish, then turn out on to a serving plate. Leave until cold.
Mix the icing sugar with the orange juice. Spoon over the top of the cake. Cut each orange slice into quarters and arrange in 4 diagonal lines on the cake.
Makes one 18 cm/7 inch cake.

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