Preheat oven to 180°C fan, gas mark 4. Lay a Baking sheet inside a 20 cm Circular Baking Pan.
In a mixing bowl, cream the butter and sugar together using a whisk/hand blender until it’s light and
fluffy. Add in eggs one by one, beating well, followed by the addition of Marmalade until it’s all smooth.
Fold in Flour and Baking powder into the wet mixture above, until well combined. Incorporate the milk and
mix with the spoon well.
Spoon the mixture into the prepared cake pan and smoothen the top using the back of the spoon.
Bake for roughly 30-35 minutes. At about 25 minutes, I did check if my cake was ready . Using a skewer to insert into the centre of the cake and check it if it comes out neat. Tiny crumbly bits of cake was still sticking to the skewer. So I decided to give away another 5 minutes and It was all done. You can tell when the cake is cooked because they
should shrink slightly away from the sides of the tins and the tops will feel springy to the touch.
Loosen the edges and gently turn out of the pan.
For Glaze Icing
Warm the marmalade in the pan with constant stirring, until smooth. Spread it smooth on the cake when it’s still warm.
Sift the icing sugar in a bowl and add the warm water to create a suitable flowing consistency. The icing consistency needs to be thick enough to coat the back of the spoon. If it's too thin add a little more sieved icing sugar, if it's too thick add a few more drops of water. Remember to do it little by little. I did stir in remaining 1 tbsp. of
Marmalade to give it a light fragrant icing.
Spoon the icing into a ziplock bag, seal tight. Snip one edge into the desired size and drizzle lines over the cake.
Notes
With the remaining cake batter, I poured them in Muffin liners and baked them for approximately 20 minutes.
The batter yielded one 20cm Cake and 3 Muffins.