Congratulations to our January competition winner, Maria Ellis! We love the look of her Sunny Sticky Marmalade Loaf Cake, using our Sunny Seville Marmalade in the sponge and the glaze.
Keep sending us ideas of how to use our jars and marmalade here for your chance to win our range of marmalades and conserves.
Well done, Maria!
Happy National Sponge Cake Day…we don’t know about you but we’ll be making this oh so tasty marmalade cake (recipe from www.bakingmad.com). What will you be baking?
For the cake
225g Butter (unsalted)
225g Unrefined golden caster sugar
4 Eggs (beaten)
3 tbsp Water (warm)
225g Self-raising white flour
For the filling and icing
150g Butter (softened)
300g Icing sugar (sieved)
2 tsp Vanilla extract
1 tsp Orange peel (finely grated )
4 tbsp Duerr’s Sunny Seville Fine Cut Marmalade
Preheat the oven to 190°C (fan 170°C, gas mark 5). Prepare two 20cm cake tins by greasing and lining with baking paper.
In a large mixing bowl, beat together the butter and sugar until you get a creamy consistency. Add the beaten eggs one at a time, followed by the warm water and a pinch of salt.
Mix the flour and beat well. Pour half the mixture into each tin or mould and bake in the centre of the oven for about twenty five minutes or until golden and risen.
Turn the sponges out of the tins and leave to cool completely on a wire rack. For best results, remove the baking paper a few minutes after the cake has cooled.
Cream together the butter and icing sugar until you get a soft but not runny consistency, adding two or three drops of vanillla extract.
Sandwich the sponge halves together with a layer of marmalade and a thin layer of the buttercream. Spread the buttercream thickly on top of the cake and sprinkle with the finely grated orange peel.
This recipe for jaffa load is a must for any self respecting marmalade lover…
3 tbsps Duerr’s Sunny Seville Fine Cut marmalade
150g tub 0% fat plain yogurt
3 medium eggs
175g golden caster sugar
175g spreadable butter
175g self-raising flour
30g cocoa powder
½ tsp baking powder
Zest of 1 large orange
For the glaze:
Juice of ½ an orange
5 tbsps Duerr’s Sunny Seville Fine Cut marmalade
22 x 8cm continental loaf tin or 900g loaf tin, buttered and strip-lined
Set the oven to 160°C/325°F/Gas Mark 3. Warm the marmalade, beat in the yogurt and set aside.
Beat the rest of the ingredients in a large bowl until smooth. Quickly beat in the yogurt and spoon the mixture into the tin.
Bake for about 1¼ hours or until a skewer, when inserted, comes out clean. Check loaf after an hour.
Leave in the tin for 10 mins to cool. Make holes in it with the skewer.
To make the glaze: Bring the orange juice to the boil in a small pan, then add the marmalade and heat until bubbling and smooth. Spoon it over the cake. Leave to cool in the tin.
It’s always difficult to pick just one winner each month for our creative marmalade competition, but March’s well deserved winner is Liz Denial with her very tempting apple and marmalade cake recipe that she created herself.
Congratulations Liz, the full range of Duerr’s brand new marmalades and citrus conserves are on their way to you!