sticky orange marmalade cake
Back to being naughty with the recipe of this gorgeous cake, which I made for my book group ladies last night. As mentioned before all the ladies belonging to this reading group are exceptional bakers. Hence it is always a source of stress to have to provide a cake for the evening for fear that what you produce is NOT QUITE UP TO STANDARD. It goes without saying that bringing a ready made cake would be very much frowned upon. If it’s your turn to bake it has to be home made. The one and only time when one of these ladies forgot to make the cake and we had to resort to bought biscuits (the horror of it!) has never been quite forgotten (never mind forgiven).:-) In truth I am not that worried when it’s my turn , as I don’t get worked up that easily, but I know some of the other ladies do. Same when it’s their turn to choose the book. BUT WHY? Why get your knickers in a twist, I ask. It’s not as if they have written the book they are proposing themselves. Even if the book was not to the others’ liking, it wouldn’t be the end of the world. Right? Wrong! These ladies start fretting weeks before they are due to choose (we take it in turn, see?). All except me…ha ha. I have had cancer: life is too short to fret about a book. But back to the cake. The reason why I went for this particular one was that a few weeks ago I made some delicious orange marmalade (see recipe here) courtesy of my good friend, and book group member, Janet who donated a bag of Seville oranges to me. So here is the recipe for you all to enjoy. Definitely one to make again…and again. By the way the recipe comes from the Happy foodie blog.
INGREDIENTS
| For the sponge: | |
| 175g | unsalted butter, softened |
| 175g | caster sugar |
| 3 | large free-range eggs, at room temperature, beaten |
| 175g | self-raising flour |
| A pinch | of salt |
| ½ tsp | baking powder |
| 3 tbsp | chunky Seville orange marmalade |
| 2 tbsp | full-fat or semi-skimmed milk |
| To finish: | |
| 3 tbsp | chunky Seville orange marmalade |
| 100g | icing sugar |
| 2 tbsp | warm water |
METHOD
You will need 1 x 20cm round, deep cake tin or springclip tin, greased and the base lined with baking paper.
Instructions
Preheat the oven to 180°C/350°F/gas 4. Put the soft butter into a mixing bowl and beat with a wooden spoon or electric mixer for 1 minute or until creamy. Gradually beat in the sugar, then continue beating until the mixture becomes paler and fluffy.
Gradually add the eggs, beating well after each addition; add a tablespoon of the flour with the last portion of egg. Sift the remaining flour, the salt and baking powder into the bowl and gently fold into the mixture with a large metal spoon. When thoroughly combined add the marmalade and milk and stir in.
Spoon the mixture into the prepared tin and spread evenly. Bake for 50 to 55 minutes or until a good golden brown and firm to the touch. Run a round-bladed knife around the inside of the tin to loosen the cake, then carefully turn out onto a wire rack. Gently warm the second portion of marmalade and brush over the top of the warm cake. Leave to cool completely.
Sift the icing sugar into a bowl, add the warm water and mix to a smooth, runny icing using a wooden spoon. Spoon the icing over the cake and let it run down the sides – the chunks of marmalade will stick up through the icing. Leave until set before cutting. Store in an airtight container and eat within 5 days.
before the icing
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