Marmalade Cake
Ingredients
- 4 oz Butter unsalted
- 3 oz Sugar Superfine
- 2 ea Egg – large
- 4 oz All-purpose flour
- 1 1/2 tsp Baking powder
- 3 tbsp Orange marmalade
- 2 tbsp Whole milk
To drizzle
- 1 tbsp Orange marmalade
- 3 1/2 tbsp Icing sugar
- A little warm water
Instructions
- Bring butter to room temperature before you begin. Beat the eggs and set aside until needed.
- Preheat the oven to 325ºF. Lightly butter a 6" loaf tin and line with baking parchment.
- In a stand mixer fitted with the paddle attachment, beat the butter until creamy. Add the sugar and continue beating until the mixture is lighter in color and fluffy.
- Beat in the eggs. In a separate bowl, mix together the flour, salt and baking powder then add to the butter, sugar and egg mixture. On slow speed mix in the flour, then add the marmalade and milk.
- Transfer the mixture to the prepared loaf tin and even out the top. Bake for about 50 – 55 mins until golden brown and firm to the touch. Test with a cocktail stick. The cake is ready when a cocktail stick is poked into the cake it comes out clean. Allow to cool for 5 minutes then run a table knife (non pointed) around the inside of he tin and turn out onto a wire rack.Sift the icing sugar into a bowl, add the warm water and mix. Stir in the marmalade. Spoon the mix over the cake, letting it run down the sides. Leave to set up a little before slicing.
- Sift the icing sugar into a bowl, add the warm water and mix. Stir in the marmalade. Spoon the mix over the cake, letting it run down the sides. Leave to set up a little before slicing.