ORANGE AND LEMON CAKE
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.