Marmalade Cake

A colleague at work is leaving soon and given that I am currently on holiday in Orlando (this is a scheduled post, I am far too busy being excited at Disney to be blogging), I will miss her leaving party; I decided to bring a cake in to try and make up for it. I had a beautiful jar of Ma DQ’s home made marmalade (a best friend’s mum’s) that needed using up and making it the prime ingredient in a cake seemed a good way to do it. A quick Google found me this Nigel Slater recipe.

Marmalade cake2

 

Ingredients:

  • 175 g of butter, at room temperature
  • 175 g of golden caster sugar (I used white caster sugar as I was out of golden)
  • A large orange, zested.
  • 3 large eggs
  • 75 g of (orange) marmalade
  • 175 g of self raising flour
  • 100 g of icing sugar
  • 2 tbsp of orange juice (from the orange)

Method:

  1. Preheat the oven to 180°C.
  2. Grease and line an 8 inch round cake tin (or a loaf tin).
  3. Put the butter and sugar in a food processor and blitz until it is pale and fluffy. If you don’t have a food processor an electric hand mixer will do.
  4. Beat the eggs into the mixture, one at a time.
  5. Mix in the marmalade, followed by the zest.
  6. Fold in the flour.
  7. Pour the mixture into the tin and bake for 35-40 minutes (or once a skewer inserted into the centre comes out clean.
  8. Once cooked, allow the cake to cool slightly and then remove it from the tin to cool completely on a wire rack.
  9. Whilst the cake is cooling, make the frosting by mixing the icing sugar with a little orange juice, until you have a drizzling consistency.
  10. Drizzle over the cake and allow it to set.
  11. Slice and serve.

Marmalade cake

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