Marmalade Cake
Marmalade Cake
- 175g softened butter (3/4 cup)
- 175g golden caster sugar (3/4 cup + 2 1/2 TBS) (you can use regular granulated sugar if that is all you have)
- the finely grated zest of each one lemon and one orange
- 4 TBS orange marmalade (I like Bonne Maman)
- 2 large free range eggs, beaten
- 225g self raising flour (1 1/2 cups)
- 3 TBS orange juice
- 225g icing sugar, sifted (1 3/4 cup)
- the juice of one lemon
- chopped glace orange peel to decorate (optional)
- Preheat the oven to 180*C/350*F/ gas mark 4. Butter a 9-inch square baking tin, and then line with baking paper. (I like it to come a bit up the sides so that I can lift it out easily at the end.)
- Cream together the butter, both zests and sugar until light and fluffy. Beat in the marmalade. Beat in the eggs one at a time. If it starts to curdle, add a bit of the flour. Fold in the flour to combine thoroughly. Add the orange juice to give you a batter with a soft dropping consistency. Spoon into the prepared tin, smoothing over the top.
- Bake in the preheated oven for 30 – 35 minutes, until risen and the top springs back when lightly touched. A toothpick inserted in the centre should come out clean. Let sit in the tin for 10 minutes prior to lifting out to a wire rack to finish cooling completely.
- Whisk together the icing sugar and lemon juice until smooth. Spoon over the completely cooled cake to cover. Decorate with the chopped orange peel if using. Leave to set completely prior to cutting into squares to serve.
Debunking the myths of English Cookery, one recipe at a time.
The English Kitchen
http://theenglishkitchen.blogspot.com/
Source: https://theenglishkitchen.blogspot.com/2019/05/marmalade-cake.html
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