Marmalade Cake

Marmalade Cake

This month at British Corner Shop, we’re truly embracing all spring has to offer (apart from the prolonged wintery weather). With bright coloured botanicals, citrus fruits and lighter days beginning to present themselves here in the U.K – we’re commemorating this seasonal refresh with a delicious recipe to match.  

We know the holiday period can bring an influx of social soirees and last-minute get-togethers – and with just over two weeks until Easter, we’re making sure you’ve got everything you need to make all your foodie celebrations egg-stra special.

In keeping with the above, this deliciously bittersweet Marmalade cake is the perfect spring time offering for family and guests alike. Made with intensely flavoured thick-cut Waitrose Marmalade, juicy sliced Seville oranges and a rich, syrupy topping – this is a tangy treat for the tastebuds, ready for enjoyment in less than 90 minutes.

So for those of you looking for an alternative to all that Easter chocolate scoffing (even we admit it’s necessary sometimes) try giving this equally scrumptious fruity option a go instead. Serve up with a pot of freshly brewed Earl Grey for a truly British teatime treat.

Marmalade Cake

Marmalade Cake

  Ingredients

200 g unsalted butter (at room temperature) , plus extra for greasing

4 small oranges

        4 tablespoons demerara sugar

200 g golden caster sugar

2 tsp ground ginger

6 heaped tablespoons thick-cut marmalade

4 large free-range eggs

200 g self-raising flour

50 g ground almonds

     Directions

Preheat the oven to 180ºC/gas 4. Grease the base and sides of a 23cm loose-bottomed cake tin.

Thinly slice 2 of the oranges. Sprinkle the base of the cake tin with demerara sugar, then arrange the orange slices over the base in a slightly overlapping layer.

Cream the butter and caster sugar until pale and fluffy, then beat in 3 heaped tablespoons of marmalade, followed by the eggs.

Fold in the flour, ground almonds and ginger along with a pinch of sea salt. Finely grate in the zest from the remaining oranges, and squeeze in all the juice and fold through.

Carefully pour the cake batter into the tin. Place in the oven and bake for about 50 minutes, or until golden and firm to touch.

Remove from the oven and allow to stand for a few minutes. Very carefully, while it’s still slightly warm, turn out the cake onto a serving plate.

Prick holes in the cake with a skewer. Make a glaze by warming the rest of the marmalade in a pan with a little water. Spoon this over the cake.

Serve warm or at room temperature with Greek yoghurt, vanilla cream or ice cream.

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