Marmalade Cake Recipe

Ingredients: 

175g unsalted butter – softened
175 caster sugar
3 large free range eggs – beaten
175g self raising flour
pinch salt
1/2 tsp baking powder
3 tbs Duerr’s Seville Orange marmalade
2 tbs milk

To finish:

3 tbs Duerr’s Seville Orange marmalade
100g icing sugar
2 tbs warm water

Method:

1. Grease and line a 20cm cake tin
2. Preheat the oven to 180C / 350F / GM4
3. Beat the butter with a wooden spoon or electric mixer until creamy.  Gradually beat in the sugar, continue beating until the mixture becomes pale and fluffy
4. Gradually add the eggs, beating well all the time.  Add a tbs of flour with the last of the egg.  Sift in the remaining flour, salt and baking powder and gently fold in.   Add the marmalade and milk.
5. Spoon the mixture into the tin and spread evenly.  Bake for about 50 – 55 mins until golden brown and firm to the touch.    Run a round blade knife round the inside of he tin and turn out onto a wire rack.   Warm the second portion of the marmalade and brush over the top of the warm cake.   Leave to cool completely.
6. Sift the icing sugar into a bowl, add the warm water and mix.  Spoon the mix over the cake, letting it run down the sides.  Leave to set before cutting.   Store in an airtight container for up to 5 days.