LEMON MARMALADE GLAZED CAKE

This is a Melissa Clark-inspired (her video food clip in The Times) cake. In the video, I loved the glazing of the cake - melting confectioner's sugar in jam and butter until thick, then "saucing" the cake over like a meatloaf.

For the marmalade, I used 2 large Meyer lemons (zested, and chopped to tiny pieces), and cooked down in a simple syrup (increase sugar content to taste) with 1 allspice corn, 2 clove nails and a pinch of rock salt.

For the batter, combine in a mixing bowl: 1.5 cups flour, 2 tbsp baking powder, 3/4  cup sugar, 1 tsp fine salt, and mix; then add the wet ingredients consisting of 1.5 sticks of melted butter, 3 eggs, 1/3 cup of lemon juice, a 1/3 maple syrup, and a 1/3 olive oil for extra moisture - don't forget the marmalade, about 2/3 cup - fold in well until smooth. Transfer batter to a greased bread pan, and bake at 350 for 35-40 minutes until delicious brown.

This picture means: You're ready to glaze!

                                              This picture means, according to my partner: "You nailed it!"

(A word on the glaze: Use a third of the marmalade, 2 tbsp elderberry jam, 2 tbsp Nutella,  plus 4 tbsp of powdered sugar and 3 tbsp of butter - reduce down and spread.)