I liked the look of this sticky marmalade cake taken from the Great British Bake Off the book to accompany the BBC2 series. I loved the taste – it really is a cracker, moist and sweet with a sharp kick courtesy of the marmalade.
Sticky Marmalade Cake
A really good Seville orange marmalade – home made or a top brand – with an intense bittersweet flavour plus decent chunks of peel transforms a simple creamed sponge mixture into a special treat.
For the sponge:
175g unsalted butter
175g caster sugar
3 large eggs, beaten
175g self raising flour
Pinch of salt
¼ tsp baking powder
3 tbs chunky marmalade
2 tsp full fat milk
3 tbs marmalade
100g icing suger
2 tbs water
1 x 20cm round, deep cake tin or springclip tin, greased and lined with baking paper.
Preheat the oven to 180º/350ºF/gas mark 4. Put the soft butter into a mixing bowl and beat with a wooden spoon or electric mixer for a minute, or til creamy. Gradually beat in the sugar, beating all the while, til 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 the mixture with a large metal spoon. When thoroughly combined, add the marmalade and milk and stir in.
Spoon the mix into the prepared tin and spread evenly. Bake for 50 to 55 minutes or until a good golden brown and firm to the touch. (I tend to bake for 35, put a foil hat on it and put it back in the oven for 20 mins). Carefully turn the cake 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 (I sometimes use half water, half lemon juice) and mix to a runny consistency 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 til set before cutting.