Nigel Slater is a wonderful British cookbook author. In this recipe he uses a self rising flour which you can make by using 2 cups flour, 2 t. baking powder and 1 t. salt. Remove 1/4 cup of this mixture to save for the future as you only need 1 3/4 cups. This cake is moist and delicious! After making this cake a second time, the middle collapsed again-I just flipped it over so it doesn’t show but I will be playing with the leavening in this recipe.
3/4 cup butter, room temp.
3/4 cup sugar plus 2T
1 large orange, well scrubbed
3 large eggs, room temp.
1/4 cup orange marmalade
1 3/4 cup self rising flour, see note above ** I am experimenting with the baking powder amt.
Frosting-you can make while cake is cooling and let it sit and thicken
4 oz. confectioners sugar, sifted (this must be weighed as 4 oz. measures out to almost one cup)
juice of 1/2 orange, 2 generous T.
Preheat oven to 350 degrees. Line a 10 by 4″ loaf pan with buttered parchment. Place butter and sugar in mixer and beat until light and fluffy. Finely grate orange zest and juice each half into a separate bowl. Break eggs into a small bowl and beat lightly. With mixer on medium speed, gradually beat in egg mixture, a little at a time. Beat in marmalade and orange zest.
Remove bowl and fold in flour, slowly and a little at a time. Gently stir in the orange juice. Spoon into pan and smooth the top. Bake 40 minutes. Let cool in pan and then on a wire rack.
Sift confectioners sugar into a bowl and stir in orange juice. Drizzle icing over cake and let set.
(He also mentions using a little orange blossom water in the icing which sounds divine!)