125g caster sugar

3 free range eggs

75ml Mrs. Middleton's Cold-Pressed Rapeseed Oil

Zest & juice of 1 orange & 1 lemon

200g plain flour

2 tsp baking powder

1 tbsp icing sugar

1 tbsp fine shred orange marmalade


Preheat the oven to 180C. Grease a loaf tin with Mrs. M's oil & line lengthways with a strip of baking parchment the width of the tin & with an inch or two to spare at the ends. This makes it easy to lift out.

Beat the sugar, eggs, oil, zest & a small squeeze of juice until creamy & light.

Add the flour & baking powder & mix carefully until combined.

Scrape into the tin & bake for 35 mins, or until a skewer comes out cleanly.

Meanwhile put the icing sugar, marmalade & remaining juices in a saucepan & heat gently until the marmalade has melted.

Once the cake is cooked, immediately stab with a skewer all over around 30 times. Pour over the warm, sticky topping & leave to soak in & cool completely in the tin.

Serve with a good dollop of cream or yoghurt.