Gluten Free Marmalade Cake

Makes 2 cakes but does keep well - it is quite dark. My Rabbi thought it was honey cake till he tasted it and now he is hooked - by the way it can be parve

300g (10oz) butter or margarine
300g (10oz) castor sugar
200g (8oz) corn flour (white maize flour) or potato flour
300g (10oz) rice flour
200g (8oz) good quality marmalade - I use home made
2 large eggs beaten
100ml (4fl oz) orange or lemon juice (depending on the type of marmalade used)
½ tsp bicarbonate of soda
Sliced orange for decoration

Sieve the flours and bicarbonate of soda together. Cream the fat and sugar, add the eggs and a little flour, beat for several minutes until smooth, fold in the rest of the flour and marmalade Slowly add the juice until you have a batter of dropping consistency.

Pre-heat the oven to 140°C fan, 160°C, 375°F, Gas 3. Line 2 x 1 kilo (2lb) loaf tins.
Pour batter into the tins
Bake in a slow oven for 1¼ -1½ hours
Cool on a cake rack; serve with half moons of orange dusted with icing sugar on top