In honour of the first "National Marmalade Week" , this weekends bake is a Marmalade cake using my homemade marmalade. I made the marmalade a few weeks ago using lovely seasonal seville oranges purchased at my local Booths supermarket, it was a devil to set on this occasion but I got there in the end. My cake is based on the classic sponge recipe with the addition of marmalade to give it an extra orangey zing, in the past I have also used ginger marmalade in a similar recipe for a ginger variant. Make sure that you incorporate plenty of air when creaming your fat and sugar so you don't end up with a dense cake.
Marmalade is such a versatile ingredient to have in your store cupboard as you can use it as it is, on toast, in cakes and desserts and in savoury marinades and roasts.
Give Paddington Bear a shout as I am sure he would love this cake.
- 175g Margarine or butter
- 175g caster sugar
- 175g self raising flour
- 3 eggs - free range please
- 75g marmalade
- Grated orange zest
- Preheat your oven to 160c fan / 180c normal
- Grease you cake tin, I used a loose bottomed one about 9 inches across or a 2 lb loaf tin
- Cream you fat and sugar until fluffy
- Ad your marmalade and orange zest, mix and then carefully add your eggs, you may need an addition of flour to stop the mixture curdling.
- Add the rest of the flour and mix well
- Spoon into your prepared tin, level
- Bake for approx 30 -35 mins in your preheated oven until well risen and golden on top.