MARMALADE BUNDT CAKE

Preparation 25 minutes, plus cooling Cooking about 50 minutes Serves 10 You can find a selection of bundt tins at lakeland.co.uk.

200g unsalted butter, softened, plus extra for greasing 250g caster sugar zest and juice of 2 oranges 4 large eggs, at room temperature 300g plain flour, plus extra for dusting 1½ tsp baking powder 1½ tsp bicarbonate of soda 100g soured cream 425g Seville medium-cut marmalade

275g-325g icing sugar, sifted

1 Heat the oven to 180°C (160°C fan oven) gas mark 4. Thoroughly grease and flour a 25.5cm bundt tin. 2 Beat the butter, sugar and zest until light and fluffy, about 5 minutes. Add the eggs, one at a time, beating well after each addition. If the mixture looks as if it might start to curdle, stir in a tablespoon of the flour to bring it together. 3 In a large bowl, sift together the flour, baking powder, bicarbonate of soda and 1 tsp salt. In a separate bowl, mix together the soured cream and 275g marmalade. 4 Fold a third of the flour mixture into the butter mixture, followed by half the soured cream mixture. Continue folding in another third of the flour, then the remaining soured cream mixture followed by the rest of the flour. Spoon into the tin and bake for 45-50 minutes until a skewer inserted into the centre comes out clean. Cool for 10 minutes before inverting onto a wire rack. 5 For the glaze, blitz the remaining marmalade in a blender to a smooth paste. Put the paste in a small pan with half the orange juice and simmer for 3-5 minutes until it forms a runny, sticky glaze. Brush the glaze on the warm cake. 6 When the cake has cooled, mix the remaining juice with 275g icing sugar to make a thick icing, add more icing sugar if needed, and drizzle over the cake.