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Prep 30 mins
Cooking 35 mins
Serves 6-8
With gentle spices, tangy orange and beautiful buttercream filling, this cake is pure heaven. If you want this loaf to last a little longer, don’t bother with the buttercream filling, just wrap tightly in foil and serve either plain or toasted with a little smear of butter and jam the next day.
Preheat your oven to 180C and grease and line a long loaf tin.
Melt the honey and butter together in a small saucepan then set aside to cool for a little while.
Beat the sugar and eggs together until they’ve doubled in volume and are light and fluffy, then sift dry ingredients together in a large bowl.
Fold the flour mixture into the sugar and eggs, then add the cooled honey and butter and finally, fold through the natural yogurt or cream until just combined.
Spoon mixture into the prepared loaf tin and smooth over the top, then bake for 35 minutes. Leave to cool completely on a wire rack.
To make the buttercream; combine all ingredients in the bowl of an electric mixer and beat until pale and fluffy.
Once the cake is cool, slice in half lengthways using a bread knife and spread the buttercream over the bottom half, sandwich with the top and you’re off and ready
Finally, heat the marmalade and juice together in a small saucepan and cook for a couple of minutes then pour, still hot, over the cake just before serving.
The Healthy Baker flours are milled from premium 100 per cent GMO-free Australian wheat that has been carefully selected, triple-sifted and unbleached.
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