This cake has THE perfect texture, it’s light and fluffy, yet has enough fudginess that you could serve it with your afternoon cup of tea, or as a dessert.
The tangy marmalade pairs perfectly with the sweet white chocolate to create a loaf cake fit for any occasion that calls for a baked good!
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Yields:
8 serving(s)
Prep Time:
20 mins
Cook Time:
1 hr 5 mins
Total Time:
1 hr 25 mins
Cal/Serv:
446
Ingredients
175g
unsalted butter, softened, plus extra to grease
175g
caster sugar
2
medium eggs
75g
natural yogurt
1tsp.
vanilla bean paste
200g
self-raising flour
Finely grated zest 1/2 orange
75g
white chocolate chips, plus extra melted white chocolates to drizzle (optional)
100g
good quality marmalade
Directions
Step 1Preheat oven to 150°C (130°C fan) mark 2. Grease and line a 900g loaf tin with baking parchment.
Step 2In a large bowl with a handheld electric whisk, beat butter and sugar until pale and fluffy. Add eggs one at a time, beating well after each addition. Add yogurt and vanilla and beat until just combined. Fold in flour, orange zest and chocolate chips with a large metal spoon.
Step 3Reserve 2tbsp of the marmalade to glaze and ripple the rest through the batter. Scrape into prepared tin and level. Bake 1hr without opening the door, or until golden brown and a skewer inserted in the centre comes out clean. Cool completely in tin.
Step 4To make the glaze, bubble reserved marmalade and 1/2tbsp water in a small pan over medium-high heat until syrupy. If you want a smooth glaze, pass through a fine sieve. Leave to cool slightly.
Step 5Transfer cooled cake to a serving plate or board. Brush over the glaze and drizzle with chocolate, if using. Serve in slices.
You can store this cake in an airtight container at room temperature for up to 5 days.
For a less sweet drizzle, try using dark or milk chocolate.
Try serving warm with some ice cream for a delicious dessert.
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
Alice Shields is Senior Cookery Writer for Good Housekeeping. A trained pastry chef, you’ll find her food styling on photo shoots, developing delicious recipes and writing about all things food. She loves to bake and her favourite pudding will always be a chocolate fondant. Originally hailing from Lancashire, she finally achieved her goal of getting a butter pie recipe into the magazine.
