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.
What better excuse to indulge in an ice cold sweet treat than National Ice Cream Month? Why not add a generous dollop of our Sunny Lemon Conserve to vanilla ice cream for a cheeky citrus twist!
Add a citrusy twist to a classic British eton mess by swapping strawberries for clementines and marmalade – you’ll thank us later!
3 tbsp Duerr’s Sunny Seville Fine Cut Marmalade
1 tbsp hot water
100ml whipping cream
3 tangerines, clementines or satsumas
2 meringue nests (individual size)
2 squares of dark chocolate to garnish
Whip the cream
Wash then remove the zest from one of the tangerines, clementines or satsumas and stir the zest into the cream.
Peel and segment the tangerines, clementines or satsumas. Reserve half of the whole segments for decoration and cut the rest in half. Stir the half segments through the cream.
Break the meringue into pieces.
In a small bowl, combine the Duerr’s Sunny Seville Fine Cut Marmalade with the hot water and stir to make a sauce – you may need to use a small whisk to make it nice and smooth.
Place a few pieces of meringue in the base of your jars and then a spoonful of fruit cream. Add a couple of segments of fruit and a drizzle of sauce. Repeat the layers and finish with a few pieces of fruit and a spoonful of the sauce.
Grate chocolate over the top if desired.
Come rain or shine why not celebrate the arrival of summer with this moreish marmalade ice cream – ice cream + marmalade = heaven!
Recipe courtesy of Robin Weir from Ices: The Definitive Guide, Publ: Grub
310g Duerr’s Classic Seville Thick Cut Marmalade
500ml whipping/heavy cream (36 per cent fat)
30g Caster sugar
1-2 tsp orange juice
Combine the marmalade, cream and sugar in a food processor or blender and blend briefly so that the peel remains in discernible pieces.
Taste and add the orange juice to your liking.
Either still freeze or start the ice-cream machine – pouring in the marmalade mix, and churn until the ice cream is the consistency of softly whipped cream.
Quickly scrape into plastic freezer boxes and cover with a piece of waxed or greaseproof paper and a lid. Finally label, then freeze.
Serve within 1 hour, or if frozen the ice cream will need about 20 minutes in the fridge before it is soft enough to serve.
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.
Every day is a treat day when you make marmalade flapjacks using the oh so fruity Duerr’s Sunny Seville Fine Cut marmalade. Try them for yourself using this simple recipe…
225g unsalted butter
125g dark soft brown sugar
150g orange marmalade
Finely grated zest of 2 oranges
2 tbsp black treacle
400g rolled oats
– Cover the raisins with boiling water, leave for 10 minutes to soften and swell, then drain.
– Melt the butter in a large saucepan, add the brown sugar, marmalade, orange zest and treacle, and bring just to a boil.
– Remove from the heat and stir in the oats and drained raisins.
– Line a 25cm square tin or similar with foil, spoon in the mixture and pack it down evenly, right into the corners.
– Heat the oven to 180C (160C fan-assisted)/350F/gas mark 4 and bake for about 25 minutes, until lightly coloured at the edges.
– Remove from the oven and leave until warm before cutting into squares.