This cake has THE perfect texture, it’s light and fluffy, yet has enough fudginess that you could serve it with your afternoon cup of tea, or as a dessert.
The tangy marmalade pairs perfectly with the sweet white chocolate to create a loaf cake fit for any occasion that calls for a baked good!
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Yields:
8 serving(s)
Prep Time:
20 mins
Cook Time:
1 hr 5 mins
Total Time:
1 hr 25 mins
Cal/Serv:
446
Ingredients
175 g unsalted butter, softened, plus extra to grease
175 g caster sugar
2 medium eggs
75 g natural yogurt
1 tsp. vanilla bean paste
200 g self-raising flour
Finely grated zest 1/2 orange
75 g white chocolate chips, plus extra melted white chocolates to drizzle (optional)
100 g good quality marmalade
Directions
Step 1Preheat oven to 150°C (130°C fan) mark 2. Grease and line a 900g loaf tin with baking parchment.
Step 2In a large bowl with a handheld electric whisk, beat butter and sugar until pale and fluffy. Add eggs one at a time, beating well after each addition. Add yogurt and vanilla and beat until just combined. Fold in flour, orange zest and chocolate chips with a large metal spoon.
Step 3Reserve 2tbsp of the marmalade to glaze and ripple the rest through the batter. Scrape into prepared tin and level. Bake 1hr without opening the door, or until golden brown and a skewer inserted in the centre comes out clean. Cool completely in tin.
Step 4To make the glaze, bubble reserved marmalade and 1/2tbsp water in a small pan over medium-high heat until syrupy. If you want a smooth glaze, pass through a fine sieve. Leave to cool slightly.
Step 5Transfer cooled cake to a serving plate or board. Brush over the glaze and drizzle with chocolate, if using. Serve in slices.
You can store this cake in an airtight container at room temperature for up to 5 days.
For a less sweet drizzle, try using dark or milk chocolate.
Try serving warm with some ice cream for a delicious dessert.
The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time
Alice Shields is the Former Senior Cookery Writer for Good Housekeeping. A trained pastry chef, you’ll find her food styling on photo shoots, developing delicious recipes and writing about all things food. She loves to bake and her favourite pudding will always be a chocolate fondant. Originally hailing from Lancashire, she finally achieved her goal of getting a butter pie recipe into the magazine.
