Oven: 180°C. Tin: deep 23cm springform, greased and lined.
- 100g sultanas soaked overnight in 3tbsp whisky
- 225g butter, softened
- 115g caster sugar
- 115g soft dark brown sugar
- 4 large eggs, lightly beaten
- 225g self-raising flour, sifted
- 3tbsp thin-shred marmaladeFor the topping:
- 15g butter
- finely grated zest of 1 orange
- 2tbsp demerara sugar
- 4tbsp plain flour, sifted
For the cake, cream the butter and sugars together well. Beat the eggs in gradually. Fold in the flour, marmalade and sultanas, and spoon into the tin.
If making the topping, combine just like crumble topping and sprinkle over the cake. Bake for 35-40 minutes until springy and/or a skewer comes out clean. Cool for 5 minutes in the tin and then on a rack.
First of all, with only 2 eggs, I made half the mixture. This made a decent sized loaf cake so I'm glad I didn't do the full amount! I did use the full amount of sultanas, but I soaked them in Cointreau rather than whisky which I don't really like and therefore don't have. Unfortunately, although they were lovely and plump, there wasn't really an orangey taste, even with the marmalade as well, which was a shame. I think next time I would put the orange zest in with the sultanas to soak in the alcohol, and if I made the full amount, I'd also think about making two round cakes and sandwiching it with marmalade for that full orangey hit.
Like the last cake I made from this book, this one has a crumbly topping, but this time I don't think it really added anything (the coffee and nut streusel was a definite enhancement to the previous one). It just makes it hard to take out of the pan, and messy to cut and eat. So next time I'll bin the crumble, put the orange zest in the cake, and maybe just make an orange/sugar syrup for the top.