Orange Marble Cake with Orange Sugar Glaze

• Grease and line a baking tin with parchment paper ( tin size approx. base 20 cm and 8 inch deep )
• In a large bowl , cream butter and sugar together until light and fluffy using a electric whisk.
• Add in the egg and beat them after each addition.
• Add in the flour gradually and fold in and mix with a wooden/ rubber  spatula.
• Now take half of this mixture in another bowl.
• Add half of the orange juice and rind in the larger  ( original) bowl and mix well with the electric whisk.
• Then add cocoa powder, remaining orange juice and rind in the other bowl and beat well with electric whisk.
• Preheat the over for 10 minutes at 190 deg C before placing the cake.
• Now add spoonful of each batter in the lined tin ( as shown in the pic).
• Once all the cake mixture is in the tin use a skewer and swirl it in the 2 mixtures.

• Bake it for 50 mins or until the skewer inserted in the centre of the cake comes out clean.
• Remove the tin from the oven and let the cake rest for a few minutes before cooling it on a cooling rack. Take off the lining paper.

• For the Sugar Orange Glaze.( 2 methods)

1. Boil the orange juice and  rind along with sugar until the sugar dissolves and bring it to a boil and simmer on low heat until the juice turns syrupy  OR
2. Simply mix icing sugar and orange juice.

• Pour the Sugar Orange glaze on the top of the cooled cake .

Additional tips :-

1. This cake stays fresh in an airtight container for 2 days at room temperature. however  to add to its shelf life , store it in the refrigerator.