Recipe Detail Page

1 Preheat oven to 350°F (180°C).

2 Cut a round of parchment paper to fit the base of a well-greased and sugared 9-inch (23-cm) cake pan.

3 Cream sugar and butter together with electric beaters until light and fluffy. Add eggs 1 at a time, beating well between additions.

4 Sift together flour, salt and baking soda in a separate bowl. Beat one-third of flour mixture into batter, then half of yogurt; continue alternating between flour mixture and yogurt, finishing with flour mixture. Stir in marmalade.

5 Spoon batter into cake pan. Bake for 55 to 60 minutes or until an inserted skewer comes out clean. Let cool for 10 minutes in pan while making syrup.

6 Combine marmalade and orange liqueur in a small pot over medium heat, 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. Invert cake onto a rack and peel off parchment paper. Turn cake right side up, place on rack over a plate and use the point of a skewer to make small holes all over top of cake. Brush top and sides of warm cake generously with syrup. Leave to cool completely.

8 Whisk together icing sugar, butter and enough milk to make a slightly runny white icing. Spread over cake so that it drizzles down the sides. Decorate with candied orange rind, if desired.