Tuesday, 29 January 2013

Make Sticky Marmalade Cake

It has been a while since I had a recipe to add to the blog, seriously I have been trying out lots of different recipes and finally last week I baked a cake which had my friends going back for a second and a third slice - or 'just a tiny slither as they prefer to call it.

I bring you one lip smacking, tasty cake today - Sticky Marmalade Cake. I used the recipe from Great British Bake Off's 'How To Bake The Perfect Victoria Sponge And Other Baking Secrets' book. And here is my delicious creation, before it was devoured:

sticky marmalade cake

I am sure you will want to have a go at baking this cake, which by the way, is one of the easiest recipes and cakes to bake ever!


For the sponge:
175g unsalted butter (I softened it for a few seconds in the microwave)
175g caster sugar
3 large eggs
175g self raising flour
1/2 tsp baking powder
3 tbsp chunky Seville orange marmalade (make sure you buy the best one you can find)
2 tbsp full fat or semi skimmed milk

For the topping:
3 tbsp chunky Seville orange marmalade
100g icing sugar
2 tbsp warm water

How to make it

1. Preheat the oven to 180'C/Gas Mark 4. Grease a 2ocm round cake tin and line with baking paper

2. Beat the butter with a wooden spoon or electric mixer until creamy. Gradually mix in the sugar and continue beating until the mixture becomes pale and fluffy.

3. Bit by bit beat in the eggs, make sure you beat well after each addition. Then you must add 1 tbsp of the flour with the last portion of the egg.

4. Sift the remaining flour, salt and baking powder into the bowl and gently fold the mixture with a large metal spoon. When thoroughly combined, stir in the marmalade and milk.

5. Spoon the mixture into the prepared tin and spread evenly. Bake for 40 to 50 minutes, or until golden brown and firm to the touch (my cake was ready after 35 minutes). Run a knife around the inside of the tin to loosen and then carefully turn the cake out onto a wire rack.

6. Gently warm the marmalade (I put my marmalade in the microwave on the lowest setting for 10 seconds) and brush it all over the top of the warm cake. Then allow the cake to cool completely - in other words it's time to tidy up and clean the kitchen.

7. Once the cake is cool it's time to finish off the topping. Sift the icing sugar into a bowl, add the warm water and mix to a smooth and runny icing. Spoon the icing over the cake, allowing it to run down the sides a bit. Now all you have to do is wait for the icing to set and the cake is ready to eat. Fill up the teapot with a fresh brew and enjoy!

Teresa x