Marmalade cake - recipe
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Prepare
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Serves
12 -
Cook
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Skill
Easy
Ingredients
- 150 g Butter (unsalted) softened
- 150 g Unrefined golden caster sugar
- 2 Egg(s) (free range) large
- 75 g Orange marmalade
- 1 Orange zest from 1 orange
- Orange juice from 1 orange
- 150 g Self-raising white flour
- 100 g Almonds (ground)
- 1 tsp Baking powder sifted
- 2 tbsp Unrefined golden icing sugar
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1
Preheat the oven to 180°C (160°C fan, gas mark 4). Grease and lin the tin with baking parchment or use a ready make loaf tin case.
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2
Beat the softened butter and sugar with a wooden spoon or an electric whisk until pale and fluffy.
For this step you'll need:
- 150g Butter (unsalted) softened
- 150g Unrefined golden caster sugar
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3
Whilst still beating, gradually pour in the beaten egg until well combined. Follow with the marmalade and orange zest ensuring it is thoroughly mixed in.
For this step you'll need:
- 2 Egg(s) (free range) large
- 1 Orange zest from 1 orange
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4
Fold in the flour, ground almonds and baking powder into the egg mixtures until just combined.
For this step you'll need:
- 150g Self-raising white flour
- 100g Almonds (ground)
- 1tsp Baking powder sifted
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5
Stir in 1 tbps orange juice and spoon the mixture into the prepared tin. Spread out evenly and bake in the middle of the oven for 40 – 45 minutes or until when checked with a skewer it comes out clean.
For this step you'll need:
- Orange juice from 1 orange
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6
Remove from the oven, leave to cool in the tin on a wire rack. It is a moist cake, and may sink a little while it is cooling.
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7
For the icing, mix together the sieved golden icing sugar and 2 tsp orange juice.
For this step you'll need:
- 2 tbsp Unrefined golden icing sugar
- Orange juice from 1 orange
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8
Once the cake has cooled to room temperature, carefully remove the baking parchment from the cake and drizzle liberally with the icing. Leave to set for 15 minutes.