Makes 10 cakes
Preheat the oven to 180C/365F/Gas 4.
Lightly grease a mini sandwich tin with butter.
Cream the butter and sugar. Gradually add the eggs beating well after each addition. Add the vanilla extract and mix. Fold in the flour and mix well. Divide between ten of the mini sandwich cups.
Bake on the middle shelf of the oven for about 10-15 minutes until the tops of the cakes are golden brown and springy to the touch. Remove from the oven and leave to cool for a few minutes then ease the cakes out of the tin and put them on a wire rack to cool completely.
Cut each cake in half horizontally and spread 1 teaspoon of the marmalade and 1 tablespoon of the cream onto the base. Pop the top back on. Repeat.
In a bowl mix the icing sugar and the orange juice to create a glaze. It should be thick but pourable. Spoon the glaze over the top and garnish with the orange zest.