Lemon & Lime Marmalade Cake

Today I thought I would bake a cake using some of my lemon & Lime Marmalade I made the other day. Now I wanted to give myself a little challenge in using self-raising wholemeal flour in this bake. What did I think of the outcome I hear you ask in using different flour? The texture I thought was more of a crumbly one but it gave good flavour to the cake. Just think of lemons and how your mouth waters well adding citrus marmalade into the cake and icing gives that sweet and sour edge. I thought this would give me a chance to show you how I have incorporated some of my preserve in a bake. I wouldn’t call this a fancy cake but then the proof is in the taste. Personally I think this would make a great dessert cake without the icing and served with lashings of custard.

Lemon & Lime Marmalade Cake
175g (6 oz) softened butter
50g (2 oz) soft light brown sugar
5 tbsp golden syrup
2 eggs
150g (5 oz) lemon & lime marmalade
275g (10 oz) self-raising whole meal flour
2 tsp baking powder
½ tsp ground ginger
2 tbsp lemon juice
2 tbsp lime juice
For The Icing
225g (8 oz) icing sugar, sifted
2 tbsp lemon juice
2 tbsp lime juice
You will need 20cm (8 in) springform cake tin greased and lined with greaseproof paper.

Method

Preheat the oven to 180°C/fan 160°C/350°F/gas mark 4.

In a large mixing bowl beat the butter and sugar together until light and fluffy. Add the golden syrup and beat through until combined. Beat in one egg at a time until all incorporated then beat in the marmalade. Sieve the flour baking powder and ground ginger together and fold gently into the mixture in the bowl. Add both lemon and lime juice and fold through gently until all combined and of a good dropping consistency. Place into the cake tin and smooth the top over with a spatula. Place into the preheated oven and bake for 1- 1¼ hour(s) or until the top feels firm to the touch and a skewer inserted into the centre comes out clean.
Leave the cake to cool in the tin for at least 15 minutes before turning out onto a wire rack to completely cool.

Make the icing by sieving the icing sugar into a mixing bowl and add both lemon and lime juice. Mix to a smooth mixture remembering you want the icing to dribble down the sides a little, so add a little more citrus juice if the icing is to stiff.

Place the cake onto a serving plate and spoon the icing on top of the cooled cake letting some of the icing dribble down the sides.

Pixie at You Say Tomahto, I Say Tomayto has posted a lovely Clementine Curd and her thoughts of being new to preserving. Pixie and I hope to post different preserves and recipes up to the end of the closing date for ‘Putting Up” I wonder who will be the lucky winner in the raffle at the end for a gorgeous preserve book. You can find out more about the event on one of my earlier posts [link here].