Simple to make and delicious on a summer afternoon.

Serves 6–8
Preparation 20 mins
Cooking 1¼ hrs
Per portion 264 kcals,
13g fat (7.7g saturated)
Suitable for freezing
Suitable for vegetarians

225g (8oz) plain flour
Pinch of salt
1 tbsp baking powder
110g (4oz) butter
50g (2oz) caster sugar
½ tsp grated orange rind
2 eggs, beaten
3 tbsp orange marmalade
2–3 tbsp milk

1 Grease and line an 18cm (7in) round cake tin or a 450g (1lb) loaf tin.

2 Sift flour, salt and baking powder into a large bowl. Rub in butter until mixture resembles fine breadcrumbs.

3 Add sugar and orange rind. Mix to a fairly soft batter with eggs, marmalade and milk. Transfer to tin.

4 Bake at 180°C (350°F) Mark 4 for 1–1¼ hours or until a wooden cocktail stick, inserted into centre, comes out clean. Leave in tin for 5 minutes.

5 Turn out on to a wire cooling rack. Peel off paper. Store cake in an airtight container when cold.

Recipe taken from The Dairy Book of Home Cookery | 2012 edition

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