Tangy marmalade cake - recipe
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Prepare
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Serves
16 -
Cook
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Skill
Easy
Ingredients
For the cake
- 225 g Self-raising white flour
- ½ tsp Baking powder
- ½ tsp Bicarbonate of soda
- 150 g Golden syrup
- 150 g Butter (unsalted)
- 45 ml Milk
- 175 g Marmalade
- 2 Eggs large, beaten
For the topping
- 50 g Marmalade
- 125 g Cream cheese
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1
Preheat the oven to 150°C, (fan 130°C, gas mark 2). Grease and fully line a 20.5cm (8in) square deep cake tin.
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2
Sieve the flour, baking powder and bicarbonate of soda into a large bowl.
For this step you'll need:
- 225g Self-raising white flour
- ½tsp Baking powder
- ½tsp Bicarbonate of soda
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3
Weigh the syrup, butter, milk and 175g (6oz) marmalade into a saucepan, heat gently, stirring until melted.
For this step you'll need:
- 150g Golden syrup
- 150g Butter (unsalted)
- 45ml Milk
- 175g Marmalade
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4
Make a well in the centre of the flour, add the eggs and warm marmalade mixture. Beat until smooth then pour into the tin.
For this step you'll need:
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5
Bake in the middle of an oven for about 35 minutes until golden and a skewer inserted into the centre comes out clean. (Cover the top with greaseproof after 25 minutes if cake is browning too quickly). Cool in the tin for 5 minutes before transferring to a wire rack to cool.
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6
Beat together the cream cheese and remaining marmalade and spread over the top of the cooled cake. Cut into squares to serve.
For this step you'll need:
- 125g Cream cheese
- 50g Marmalade