St Clements Orange Syrup Cake — Belinda Jeffery

Ingredients

• 300 g plain flour
• 1 teaspoon baking powder
• 1 teaspoon bicarbonate of soda
• 1/4 teaspoon salt
• 250g unsalted butter, at room temperature
• 1 cup (220 g) caster sugar
• 3 eggs
• 1 cup (240 g) sour cream
• 1 heaped tablespoon marmalade
• 1 1/2 tablespoons very finely grated orange zest (approx. 2 large oranges)
• 1 1/2 tablespoons very finely grated lemon zest (approx. 2 large lemons)
• 3/4 cup (165 g) caster sugar
• 1/4 cup (60 ml) Grand Marnier or Cointreau
• 1/4 cup (60 ml) freshly-squeezed orange juice, strained
• 2 tablespoons freshly-squeezed lemon juice, strained
• Icing sugar, for dusting
• Glace orange slices or zest, to garnish, optional
• Vanilla bean ice cream or softly whipped cream, for serving