If you follow this blog, you know that I pretty much can’t resist a citrus-themed baked good. But — pardon the pun–this one takes the cake, not to mention, it used up the last of my slightly runny seville marmalade.

Marmalade Cake

Cake:
·1cup granulated sugar
·1/2 cup unsalted butter softened
·2 large eggs
·2 cups all-purpose flour
·1 1/2 tsp salt
·1 tsp baking soda
·1 cup plain full-fat yogurt
·1/2 cup seville orange marmalade

Syrup:
·2 tbsp marmalade
·3 tbsp orango liqueur (e.g. Cointreau)

Icing:
·2 cups icing sugar (more or less depending on what consistency you want)
·1 1/2 tbsp unsalted butter, melted
·2 tbsp orange liqueur (Cointreau)
·milk as needed (approx. 2 tbsp) to get the consistency right.

1. Preheat oven to 350°F.

2. Cut parchment to fit the base of a greased and sugared 9-inch cake pan (or spring form pan).

3. Cream sugar and butter together with beaters until light and fluffy. Add eggs one at a time, beating well in between.

4. sift together flour, salt, baking soda in a separate bowl. Beat one third of flour mixture into batter, then 1/2 cup of yogurt. Continue, alternating between yogurt and flour, ending with flour. Stir in marmalade.

5. Spoon batter into cake pan. Bake for 55 -60 min. or until a cake tester inserted in the center comes out clean. Let cool for 10 min while making syrup.

6. Combine marmalade and orange liqueur stirring until marmalade dissolves. Bring to a boil, and boil for 30 seconds to burn off alcohol. Strain out any peel.

7. Run the edge of a flexible knife between cake and pan to loosen, if using a cake pan, invert onto a rack and remove parchment. If using a springform pan, just release spring. Place cake right side up on a plate an poke small holes all over the top with a skewer. Brush top and sides generously with syrup. Leave to cool completely (I left mine covered with parchment and a teatowel overnight).

8. Whisk together icing sugar, butter, cointreau, and enough milk to make a slightly runny icing. If it is too runny, add more icing sugar. Spread icing over cake, and allow it to drizzle down sides. I made mine very runny, to the point that it was almost more of a glaze, but you could go for a richer, thicker icing too if you want more of a cakey look.