Sticky Marmalade Loaf Cake

1.

Preheat your oven to 170°C (150°C fan) and line a 2lb loaf tin with greaseproof paper.

2.

In a large bowl, cream the butter and sugar until pale and fluffy.

3.

Beat in the eggs one at a time, adding a spoonful of flour if the mixture begins to curdle.

4.

Stir in the orange zest, vanilla and La Vieja Fábrica marmalade.

5.

Fold through the flour and salt, adding a splash of milk to loosen if needed – the batter should be smooth and drop from the spoon.

6.

Pour into the prepared tin and bake for 45–55 minutes, or until a skewer inserted into the centre comes out clean.

7.

While the cake is still warm, heat the marmalade and water together until loosened, then brush over the top for a sticky glaze.

8.

Cool in the tin for 10 minutes before transferring to a wire rack.