Did you know that is was Marmalade week this past week?
Being a Dundee lass Marmalade is practically in my blood, so I couldn’t ignore this opportunity to share a brilliant Marmalade cake recipe with you.
The folks over at Arbroath company Mackays marmalade sent me a few of their different varieties to try, and I thought what better use for a jar of delicious gooey marmalade than to be chucked into a cake 🙂
So here is an awesome recipe for Marmalade Sponge. It has a light sweet base with a hint of Dundee Marmalade, then is drenched with a bitter Whisky Marmalade and drizzled with sweet icing.
It’s a fantastically moorish cake which is practically impossible to stop as one slice.
For the sponge:
175g Unsalted Butter – Room Temperature
175g Caster Sugar
3 Large Eggs
175g Self Raising Flour
1/2 tsp Baking Powder
1/4 tsp Salt
4 tbsp Mackays Dundee Marmalade
2 tbsp Semi Skim Milk
4 tbsp Mackays Orange & Whisky Marmalade
100g Icing Sugar
2 tbs Water
Preheat the oven to 180c.
Line a 9 inch round cake tin with baking paper and grease the sides with a little butter, then put to one side.
In a small bowl measure out the flour, baking powder and salt, put to one side.
In a large bowl using a hand-held mixed beat the butter until softened. Add sugar to the butter and beat again until well combined. The butter mixture should be light and fluffy.
Add eggs 1 at a time and beat with hand-held mixer after each addition. Add a spoon of the flour mixture with the last egg before mixing to stop the butter mixture splitting and whisk until well combined.
Add the rest of the flour mixture to the butter and using a wooden spoon lightly fold the flour into the butter. Once fully combined add the marmalade and milk before folding through again with the wooden spoon.
Spoon the batter into the prepared tin and spread until even.
Bake in the pre-heated oven for 30 minutes before checking. The cake should be dark golden brown and firm to touch. If you feel it is undercooked pop back into the oven checking at 5-10 minute intervals until you feel it is ready. To confirm you can test with a baking prong…if it comes out crumb free the cake is ready.
Turn the cake onto a wire rack to cool.
Measure out the marmalade into a pan and warm over a low to medium heat for a few minutes to melt it slightly. Immediately brush over the top of your cake going right out to the edges.
Once the cake is cooled completely sift the icing sugar into a bowl, adding a little of the water at a time to the icing sugar and mix with a fork. Keep adding water until you get the consistency you would like – I prefer it to be thicker because it makes it easier to work with.
Immediately drizzle the icing over the cake and allow to harden before cutting.