Marmalade Cake

Well as I stated in my previous post, Rosie is back, oh yes, armed to the teeth for combat with whisks, spoons, bowls etc at the ready to bake and share with you! I am absent the combat jacket I must add *giggle*.....

I adore citrus flavours as much as chocolate *oh the words citrus and chocolate send my taste buds into salivating ecstasy*. Peeking out at me from my kitchen shelf was a jar of wonderful homemade marmalade just waiting to be used! So here I present you a moist sponge cake with orange flavours running through each bite, which take you on a journey of tantalisation for your taste buds. Enjoy!

Marmalade Cake

Ingredients
Cake
175g (6 oz) self-raising flour, sifted
175g (6 oz) softened butter
175g (6 oz) soft brown sugar
3 eggs, lightly beaten
Grated zest of 1 orange
Juice ½ orange
2 tbsp thin-cut marmalade

Icing
200g (7 oz) icing sugar, sifted
Juice of 1 orange
Orange edible food colouring (optional)
A few sprinkles (optional)

Method

Grease and line with baking parchment a 900g (2 lb) loaf tin. Preheat the oven to 180°C/fan160°C/350°F/Gas Mark 4.

In a mixing bowl cream the butter and sugar together until light and fluffy. Add a little of the egg at a time until all incorporated and beaten well in at each addition. Beat in the orange zest then add the orange juice and marmalade and stir through thoroughly. Fold in the sifted flour gently folding through to combine thoroughly.

Spoon the mixture into the prepared loaf tin and level the surface off with a spatula. Place into the preheated oven to bake for 40 – 50 minutes or until a skewer inserted into the centre comes out clean. Lave to cool for 5 – 10 minutes in the tin before removing to completely cool on a wire rack.

To make the icing; add the sifted icing sugar a little edible orange food colour (optional), and enough orange juice to make a spreadable icing for coating the top of the cake. Spread over the top of the cake and add sprinkles if using.

Lastly enjoy!