Preheat oven to fan 160 C / 180 C / 350 F / gas 4.

In a large bowl, whisk together the oil, orange juice, marmalade, eggs and orange zest until the marmalade dissolves.

In another bowl, mix all the dry ingredients and add them to the wet. Combine everything together into a runny batter.

Grease 2 loaf tins and line them with greaseproof baking paper. Split the batter evenly between the tins and bake for about 45 minutes or until a skewer comes out clean.

This is where I stop as the cake is perfect for me but I will continue with the recipe from Jerusalem.

Near the end of baking time, bring the syrup ingredients to boil in a small saucepan and set aside.

Remove the cakes from the oven start brushing the syrup them with the syrup until as much syrup as you want has been absorbed.

Let the cakes cool and remove them from the tins and serve with some Greek yoghurt.