Orange Loaf with Marmalade & Cream Cheese Icing
- 2 medium-sized oranges, skins washed
- 3 eggs
- 250 g sugar
- 1 teaspoon vanilla essence
- 125 g self-raising flour
- 140 g ground almonds
- 250 g cream cheese, softened
- ¼ cup icing sugar
- ½ cup orange marmalade
Place the whole oranges in a pan and cover with cold water. Bring to the boil, cover and reduce to a simmer for 1 hour until the oranges are tender (top up with extra boiling water if the level falls below halfway up the oranges). Drain the pan and purée the oranges.
Preheat the oven to 175°C. Grease and line the base of a 23cm x 13cm loaf pan.
Place the eggs and sugar into a bowl and beat until pale and thick (this can take about 5 minutes). Add the vanilla essence and beat to combine. Sift over the flour and fold gently to combine. Add the ground almonds and puréed oranges and mix gently until combined.
Spoon the batter into the prepared pan and bake in the preheated oven for about 40 minutes, or until a skewer inserted into the centre of the loaf comes out clean. Leave to cool in the pan for 15 minutes then cool completely on a wire rack before icing.
Meanwhile, to make the icing, beat the cream cheese for several minutes, add the icing sugar and beat to combine Add the marmalade and beat until blended. Cover and chill until it is a spreadable consistency.
Ice the loaf and garnish with orange zest, if desired. The cake will keep for several days stored in an airtight container.