Marmalade Cake

Preheat your oven to 350˚F. Grease a 9″ cake pan and line the bottom with parchment.

Slice the orange as thinly as possible and remove any seeds. Line the parchment with orange slices.

In a mixing bowl using a mixer, cream together the whipped Earth Balance and white sugar for 2 minutes on a medium speed. Add the brown sugar and cream for another 2 minutes. Add the vanilla and cream for 1 more minute.

Sift together the flour, baking powder, salt and baking soda in a medium sized bowl. Whisk together the orange marmalade and orange juice in a small bowl.

Mix half the orange juice mixture into the creamed butter mixture. Fold half the flour mixture into the butter and juice. Repeat with the remaining juice and then the rest of the flour.

Spread the batter into the pan over the orange slices. Bake for 40-45 minutes, or until a toothpick inserted in the center comes out clean. Remove from oven. Let the cake cool in the pan for 10 minutes while you make the glaze.

Whisk together the glaze ingredients in a small bowl. Remove the cake from the pan by placing a plate over the pan and turning it upside down. Remove the parchment paper.

Brush the top of the cake and the sides with the glaze (use all of the glaze).

Use organic ingredients whenever possible.