Last Christmas seasons, I have been visiting the Waterstone’s book shop in search for something special. There are so many things on display to catch the eye – from beautiful magazines and breathtaking variety of books to British selection of foods and drinks. I must confess, I really do not remember what has been my purchase, but standing at the counter, I have received a leaflet with one of Mary Berry’s cake recipes, advertising the latest edition of the Great British Bake Off books. The leaflet seductively read:

Sticky Orange Marmalade Cake – a really good Seville orange marmalade, home-made or top brand, with an intense bittersweet flavour plus decent chunks of peel, transforms a simple creamed sponge mixture into an old-fashioned treat.

Sure enough, it was just a matter of time for me to try the recipe at home and what a treat, indeed. Deep and intensive cake, generously glazed with orange marmalade, bittersweet and chunky, yet lifted up and lightly balanced with the white icing sugar cream on top. An instant sensation at home and definitely an easy cake to bake and deliciously sample again.

Ingredients

• 175g unsalted butter, softened
• 175g caster sugar
• 3 large eggs, at room temperature beaten
• 175g self-raising flour
• pinch of salt
• 1/2 tsp baking powder
• 2 tbsp milk
• 3 tbsp of chunky Seville orange marmalade
• 100g icing sugar
• 2 tbsp of warm water
• 3 tbsp of chunky Seville orange marmalade

Method

1. Preheat the oven to 180C. Put the soft butter into a mixing bowl and beat with a wooden spoon or electric mixer for 1 minute or until creamy. Gradually beat in the sugar, then continue beating until the mixture becomes paler and fluffy.

2. Gradually add the eggs, beating well after each addition, add a tablespoon of the flour with the last portion of egg. Sift the remaining flour, the salt and the baking powder into the bowl and gently fold into the mixture with a large metal spoon. When thoroughly combined add the marmalade and milk and stir in.

3. Spoon the mixture into the prepared tin and spread evenly. Bake for 50 to 55 minutes until golden brown and firm to the touch. Run a round-bladed knife around the inside of the tin to loosen the cake, then carefully turn out onto a wire rack. Gently warm the second portion of marmalade and brush over the top of the warm cake. Leave to cool completely.

4. Sift the icing sugar into a bowl, add the warm water and mix to a smooth, runny icing using a wooden spoon. Spoon the icing over the cake and let it run down the sides – the chunks of marmalade will stick up through the icing. Leave until set before cutting. Store in an airtight container and eat within 5 days.