(7oz) unsalted butter, softened, plus extra for greasing
300g
(11oz) plain flour, plus extra for dusting
250g
(9oz) caster sugar
zest and juice of 2 oranges
4
lg eggs, at room temperature
11/2tsp.
baking powder
11/2tsp.
bicarbonate of soda
100g
(3 ½oz) sour cream
425g
(15oz) medium-cut Seville marmalade
275-325 (10-11 1/2oz) icing sugar, sifted
Directions
Step 1
Preheat oven to 180°C (160°C), mark 4. Grease and flour a 25.5cm (10in) bundt tin, getting into all the ridges, and set aside.
Step 2
Beat butter, sugar and orange zest until light and fluffy – about 5min. Gradually add eggs one at a time, beating well after each addition. If the mixture looks as if it might start to curdle, stir in 1tbsp of the flour to bring it together.
Step 3
In a large bowl, sift together flour, baking powder, bicarbonate of soda and 1tsp salt. In a separate bowl, mix together sour cream and 275g (10oz) marmalade.
Step 4
Fold a third of the flour mixture into the butter mixture, followed by half the sour cream mixture. Continue folding in another third of the flour, then the final half of the sour cream mixture followed by the rest of the flour. Spoon into the prepared tin and bake for about 45-50min until a skewer inserted into the centre comes out clean. Cool for 10min in the tin before inverting on to a cooling rack.
Step 5
For the glaze, blitz the remaining 150g (5oz) marmalade in a blender to a smooth paste. In a small pan, heat marmalade paste and the juice of 1 orange and simmer until it is a runny, sticky glaze, about 3-5min. Brush glaze on to the cake while it is still warm.
Step 6
When cake is cool, make the icing by mixing the juice of the other orange with 275g (10oz) icing sugar to make a thick icing, adding more icing sugar if needed, and drizzle over the cake.
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”!).
