Ideal with seville orange marmalade – especially if it’s not set or has been over boiled and too dark.
175g (6oz) butter
175g (6oz) soft light-brown sugar
2 eggs, at room temperature lightly beaten
125g (4½oz) dark, coarse-cut marmalade
finely grated zest of 1 orange
juice of ½ orange
175g (6oz) self-raising flour
Demerara sugar for sprinkling on top
Preheat your oven to 180°C/160°C fan/350°F/gas mark 4. Greese and base-line a 2lb loaf tin (measuring 22 x 12 x 6cm – 8 x 4¼ x 3in).
Cream together the butter and sugar in a food mixer/hand beater until light and fluffy.
With the machine/beaters running add the egg a little at a time, beating well after each addition, then beat in the marmalade, zest and juice.
Sift the flour and fold into the mixture with a metal spoon. Scrape into the tin and smooth the top.
Bake in an oven for about 35 minutes, it should spring back when poked and a skewer should come out clean.
Leave in the tin to cool for 10 minutes, then turn on to a wire rack, peel off the paper and set the right way up and sprinkle over a tsp of demerara.
Leave to cool if you can.
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