About 4 years ago a friend of mine asked me if I wanted to crew on his father’s yacht in a week long regatta. Not knowing what I was letting myself in for I said yes. The weekend before the regatta I was given a brief introduction to what my role would be during the week. For those who are interested I was designated the role of bow girl which meant very little to me other than I stood at the front of the boat scared witless whilst a metal pole was lowered (by lowered I mean released at high speed) practically onto my head so that I could put a rope in a catch at the end of it, thereby allowing a massive kite to power the boat, other than that all I could really fathom out it that you got bruised – really really bruised. However, I am pleased to say that I survived the training and the regatta and 4 years on I understand my role a little better, I am a little less terrified and actually on the whole I really enjoy the sailing experience in particular the après part of sailing!!!
What I hadn’t realised when I first got involved sailing on this particular boat was how competitive it was not only when we were racing. No no it started well before you got on the boat!!! This competition started in your own kitchen and involved baked goods… I have to say I have been out baked more times than I care to admit, however, this was one of my successes on the boat. It is one of those cakes that you can eat for breakfast, lunch and tea so all in all perfect…
Orange and Marmalade Cake
- 150g butter
- 150g caster sugar
- 3 eggs
- 175g self-raising flour
- 2tbsp marmalade (I used Golden Shread)
- 1tsp baking powder
- zest of one orange
- 100g icing sugar
- juice of ½ an orange
- zest of ½ an orange
- Preheat the oven to 170C and line a 16cm wide but deep tin or a loaf tin.
- In a bowl beat together the butter and the sugar.
- Slowly add in the eggs being careful that they don’t curdle (if they do start to curdle add a little of the flour and it should help).
- Once the eggs are properly mixed in gently sift in the flour and the baking powder and mix together.
- Add in the marmalade and zest and stir.
- Pour the batter into the tin and bake for about 40 mins or until a skewer comes out clean, remove from tin and allow to cool completely.
- Meanwhile make the icing, in a bowl mix together the icing sugar and half of the orange juice, keep adding a little at a time until you have the right consistency (should be able to pour the icing out however it should be sticky enough to stay on the cake think of an iced bun and how the icing works on that).
- When you have the right consistency add in the zest and stir.
- Finally ice the cake, by drizzling the icing over the cake.