"And the British are so easy to please. It's the most extraordinary thing. They actually like their pleasures small. That's why so many of their treats - tea cakes, scones, crumpets, rock cakes, rich tea biscuits, fruit Shrewsburys - are so cautiously flavorful. They're the only people in the world who think of jam and currants as thrilling constituents of a pudding or cake." - Bill Bryson
The Brits and me, I guess. Jam is thrilling, that is - I'm already on record as being mystified by the British love of currants. Anyway, Mission: Marmalade has been my theme of the week. (Much more on that soon...) And so I have an abundance of marmalade. And if one has an abundance of marmalade, one should make marmalade cake, don't you think? Marmalade Cake...it just sounds so magical, doesn't it? Like, a hundred times better than Orange Cake. Even though that's kind of what it is.
I followed a recipe by Nigel Slater for this loaf...and used a jar of my first-ever batch of home-made marmalade, which happened to be of the blood orange variety. You can, of course, substitute store-bought marmalade. Just a couple of notes - if you don't have self-rising flour (and who does, really), you can just use all-purpose flour and throw in a teaspoon of baking powder and a pinch of salt. Also, the recipe calls for icing, but I'm not a huge fan of powdered sugar glazes, so I just dusted my loaf with powdered sugar.