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(c) Julia Briggs

My husband does not like jam but loves Marmalade so I make him cake or buns and he puts marmalade in the middle so I thought I would experiment with a real marmalade cake just for him!  He likes the ‘no peel’ marmalade but you can use either.

Oven 180 C  350 F  Gas Mark 4  A well greased 9″ cake tin or two 7″ ones.

I made the normal cake mixture but added more flour and, of course, marmalade.

You will need:

  • 8 oz softened butter
  • 8 oz caster sugar
  • 10 oz Self Raising Flour
  • 4 medium sized eggs
  • 2 tablespoons of Marmalade

Icing:

  • 4 oz Icing Sugar
  • 2 oz Marmalade (if using Marmalade with peel in sieve the peel out)
  • 1 teaspoon orange juice.
  • orange peel from the sieved Marmalade or sugared orange slices to decorate
  • Extra Marmalade and double cream  for sandwiching the cakes together
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(c) Julia Briggs

Beat the sugar and butter together until light and creamy then add the eggs one at a time with a tablespoon of flour to stop it curdling.  Fold in the flour and the Marmalade with a figure of eight movement and divide between your tins or spoon the whole mixture into the one tin if using a large cake tin.  Bake for approximately 35-40 minutes until firm to the touch and a cake tester or needle comes out clean.  Leave in the tin to cool slightly then turn out onto a wire rack and leave to cool completely.

Make the icing by combing all the ingredients together.  Split the cake and spread some marmalade on the bottom half and whipped cream on the top half and then sandwich the cake together and pour on the icing.  Decorate with the orange slices.  Enjoy with a nice cup of tea.

-JAB

 

 

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