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Method
Preheat the oven to 180C/356F/Gas 4.
Butter a 24cm (8 inch) square ovenproof dish and set to one side.
Cream the butter and both sugars then stir in 150g (5 oz) of the marmalade. When mixed fold in the flour with the bicarbonate of soda and the baking powder. In a separate bowl or jug whisk the eggs with half of the orange juice and the zest then add slowly to the mix stirring in well. When it is combined put the mix into the buttered dish and bake in the oven for 35 to 40 minutes. When the cake is well risen and golden brown and a sharp knife point comes out clean the cake is baked. Remove from the oven and leave in the dish while you make the glaze.
Put the remaining marmalade in a heavy based saucepan along with the remaining orange juice and warm through. Brush over the cake generously and it’s ready!
Serve warm with custard or cream perhaps flavoured with a little Drambuie.
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