Two Cups Flour

Vanilla Orange Cake
0 Preheat oven to 325 F(160C). Butter and flour the inside of a 9x5 inch loaf pan and line the center with overhanging parchment paper.  
1 Whisk together the flour, baking powder, and salt in a medium bowl. Set aside.
2 Combine the granulated sugar and orange zest in a large mixing bowl. Massage the zest into the sugar with a fork until the sugar has started to absorb the orange oils.
3 Next, add the eggs to the sugar and using an electric hand mixer, whisk together for about 2 minutes on medium speed, until thicker and paler in consistency.
4 Add in the heavy cream, vanilla, almond paste and marmalade then mix again to distribute.
6 Pour in the oil slowly while continuing to mix. 
7 Add the dry ingredients into the liquid mixture and fold with a silicone spatula until no flour streaks remain. 
8 Pour the cake batter into the prepared loaf pan.
9 Place the pan on the middle oven rack and bake for 50-55 minutes or until a toothpick inserted into the center comes out clean.
17 While the cake is baking, make the orange syrup. Place the sugar and orange juice in a small saucepan on medium heat until the sugar dissolves. Remove from heat and set aside.
11 Once the cake is baked, place it on a wire rack to cool.  Immediately glaze the top of the warm cake, by painting with a thin coating of orange syrup using a pastry brush.
15 Let the cake cool for 15 minutes before removing it from the loaf pan. Transfer the slightly warm cake to a serving dish and brush the sides with a thin coating of orange syrup.
18 Allow the cake to cool completley before adding the vanilla orange icing.
12 To make the icing, whisk together all the ingredients in a small bowl until smooth. Consistency should be a thick but spreadable icing. Add a tablespoon of orange juice and stir again for thinner glaze or add 1/4 cup more of sugar for a thicker glaze. Spoon the icing over the top of the cake and serve.