Marmalade loaf cake
This classic loaf cake combines rich marmalade with fresh orange zest to achieve a delicate balance of bitter and sweet
SERVES
8
PEOPLE
PREP TIME
15
MINUTES
COOKING TIME
35
MINUTES
Ingredients
For the cake:
125g butter, softened
90g muscovado sugar
2 eggs, lightly beaten
175g self-raising flour
4 tbsp milk
3 tbsp marmalade
zest of 2 oranges
For the glaze:
2 tbs fine-cut marmalade
Method
Preheat the oven to 190°C and line a 2 lb loaf tin with parchment.
Beat the butter and sugar together until it is getting paler in colour.
Slowly add the eggs one at a time.
Add in the flour and combine completely. Stir in the milk, marmalade and zest until combined.
Scoop the mixture into your prepared tin and bake for about 35 minutes until it bakes through and a skewer comes out clean.
To make the glaze, gently heat the 2 tbs marmalade before the end of baking, in a heavy-based saucepan. When you take the cake out of the oven, spoon the heated marmalade over it. Once cool enough to handle, remove it from a tin and allow to cool on a wire rack.
