Marmalade Cake
A delicious teatime treat, perfect for using up that jar of marmalade you've not been sure what to do with.
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Servings: 10 slices
INGREDIENTS
- 115 g Soft Margarine (or Butter) (at room temperature)
- 115 g Caster Sugar
- 2 Free-range Eggs (at room temperature; see Egg Size note below)
- Zest of 1 Orange
- ½ tsp Vanilla Extract
- 3 tbsp Orange Marmalade
- 2 tbsp Milk
- 190 g Self-raising Flour (see Self-raising Flour note below)
EQUIPMENT
INSTRUCTIONS
- Preheat your oven to 180°C (160°C for fan-assisted ovens, Gas Mark 4 or 350°F). Line a 2lb loaf tin with a loaf tin liner, or
greaseproof paper . Set aside. - In a large bowl, cream together the margarine/butter and sugar until it is light and fluffy in both colour and texture.
- Add the eggs one at a time, ensuring each is mixed through before adding the next. Add the orange zest, vanilla, marmalade & milk, mixing to combine.
- Sift in the flour before gently folding to create a batter.
- Transfer the batter to your pre-lined loaf tin and bake in your preheated oven for 45-55 minutes until risen, golden, and a skewer inserted comes out clean.
- While still warm, spoon a little excess marmalade on top and spread it over with a spoon to create a lightly glazed top. Allow to cool completely in the tin before removing and serving in slices.
IMPORTANT NOTE:
All my recipes are developed using a digital scale and the metric system (grams and millilitres). Cup measurements are available as a conversion but these, unfortunately, won't always be as accurate. For best results, I always recommend baking with a digital scale.
RECIPE NOTES:
Egg Size: When it comes to eggs, I always buy mixed-weight free-range eggs. Generally speaking, egg size doesn't make a huge difference in most baking, unless you are using sizes that lean towards the extremes. If you're unsure which eggs to use, I recommend medium eggs in the UK, which are roughly equivalent to large eggs in the US. That's what this recipe has been tested with.
Self-raising Flour: Don't have self-raising flour? For this recipe, simply whisk together 190g (1⅓ cups + 1 tbsp) plain flour and 2½ teaspoons baking powder instead. If you bake regularly, you can also make a larger batch to keep in your baking cupboard. For full instructions, cup conversions and answers to common questions, see my Self-raising Flour Ingredient Guide.
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