A light and fluffy orange sponge infused with marmalade orange juice.
Vegetarian
- Serves8
- CourseCake
- Prepare20 mins
- Cook55 mins
- Total time1 hr 15 mins
Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.
Ingredients
- 175g unsalted butter, softened, plus extra for greasing
- 175g light brown soft sugar
- 2 Waitrose Cooks’ Ingredients Marmalade Oranges, zest of both and about 4-5 tbsp juice
- 3 eggs, beaten
- 175g plain flour
- 1 tsp baking powder
- 50g golden granulated sugar
Method
Preheat the oven to 180˚C, gas mark 4. Grease a 900g loaf tin and line with parchment. Beat the butter and brown sugar with electric beaters for 4-5 minutes, until light and fluffy. Beat in the zest of 1 orange. Slowly beat the eggs into the batter, adding a spoonful of flour if the mixture starts to curdle.
Fold in the flour and baking powder until just smooth, then stir in 1 tbsp orange juice. Pour into the lined loaf tin and bake for 45-55 minutes, until golden and a skewer inserted into the centre comes out clean.
As soon as the cake comes out of the oven, pierce the top all over with a skewer. Mix the remaining orange juice (top up with regular orange juice if you don’t have enough from the marmalade oranges) and zest with the granulated sugar and spoon all over the top. Cool completely in the tin before removing and serving.
Cook’s tip
When marmalade oranges aren’t in season, use 1 lemon and 1 orange in this recipe instead.
Nutritional
Typical values per serving when made using specific products in recipe
Energy | 1,289kJ/ 309kcals |
|---|---|
Fat | 20g |
Saturated Fat | 12g |
Carbohydrates | 28.9g |
Sugars | 28.2g |
Fibre | 0.5g |
Protein | 3g |
Salt | 0.1g |
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