Ingredients

• Nonstick spray
• ²⁄₃ cup orange marmalade
• ¹⁄₂ cup + 1 tbsp olive oil
• ³⁄₄ cup white sugar
• ¹⁄₂ tsp orange extract
• ¹⁄₂ tsp grated orange zest
• 3 large eggs, at room temperature
• 2 tbsps fresh orange juice
• 1 cup gluten-free all-purpose flour
• 1 and ¹⁄₂ tsps baking powder
• ³⁄₄ tsp salt
• 4 tbsps confectioner’s sugar
• ¹⁄₂ tbsp butter

Prep

1. Preheat the oven to 350 degrees. Grease a 12-well muffin pan (or alternatively you can use a 9×5-inch loaf pan) with nonstick spray.
2. In a medium bowl, beat oil, sugar, orange extract, and grated orange zest together with an electric mixer. Beat in the eggs one at a time, and then beat ¹⁄₃ cup marmalade and orange juice into the mixture.
3. In a small bowl, mix together the dry ingredients (flour, baking powder, and salt). Add combined dry ingredients into the medium bowl and stir with spatula until fully combined.
4. Pour the batter into the muffin wells and bake for approximately 30-35 minutes or until a knife inserted into the loaf comes out cleanly. If using a loaf pan, bake for 45-50 minutes and allow to cool.
5. Heat the other ¹⁄₃ cup marmalade in a small pot on low heat. Stir in confectioner’s sugar and butter until melted and combined. Pour warm glaze over cool muffins or loaf and allow to cool before serving.

Adapted from NYT Cooking’s Orange Marmalade Cake.