Marmalade Tea Bread with Duerr's Seville Orange Marmalade

I can't wait for the school term to be over. We're all tired and grumpy. Mornings are a bit of a struggle, and when a school run is over, it's like a mini-battle being won over.
Quite often my husband accompanies our younger son and me to school, and later we have a 20-25 minutes-long coffee break in one of the cafes nearby. We don't hold hands over the table, but I have a feeling that one of the young girls in one of the cafes suspects us of having an affair, as she sort of winks at me, when she serves our lattes. I wonder, what does she think, that we are "old" lovers meeting over a cup of coffee to then part our ways?!
If not having a coffee with my husband, I do enjoy having a cup of latte at home, preferably with a slice of tea bread or some chocolates.
Marmalade tea bread is very easy to make, and it keeps well in a tin for several days.

Duerr's Seville Orange Marmalade Tea Bread
Ingredients:
zest of 1 orange
2 medium eggs
75g muscovado sugar
1tsp cinnamon, ground
200 self-raising flour
juice of 1/2 orange (for the dough)
3 heaped tbsp Seville Orange marmalade
100g butter, melted
for icing: 4tbsp of icing sugar + orange juice

Grease a loaf tin, preheat oven to 180C.
Grate the zest of 1 orange into a medium sized mixing bowl. Beat in the eggs with muscovado sugar and cinnamon. Sieve in the flour, and stir well. Add the orange juice and marmalade into a smaller bowl, using a fork, mash the marmalade into the juice and mix together. Pour the maramalde mix into the cake dough. add the melted butter.
Spoon the cake mixture into the loaf tin. Bake for an hour+ at 180C until golden brown in colour. It's cooked when the wooden toothpick comes clean.
Allow the cake to cool for 10 minutes before removing from the tin. Mix the icing sugar with some orange juice until you get a runny consistency, and drizzle it all over the tea bread.

In this recipe I used Duerr's Seville Orange Marmalade. This fine cut marmalade is sweet, zingy, rich and deeply flavoured. Wonderful on hot toast or in a freshly baked croissant (I buy frozen croissants for our Sunday breakfast), it also works very well as an ingredient for baking cakes.

Disclosure: I received a couple of jars of Duerr's marmalade for the purposes of testing and reviewing. All opinions are my own.