Have you been making marmalade? It seems like the thing to do in January. The Seville oranges hit the shelves after Christmas and then suddenly everyone is making marmalade. This marmalade cake is a fantastic combination of sweet sponge with the bitter hints of marmalade running through it, topped with a sweet icing which also has a bitter marmalade edge. You might say it’s a more grown up kind of cake, one that is more akin to accompanying a cup of tea than to a children’s tea party.
Sticky Marmalade Cake
(dairy-free, egg-free, nut-free, can be soya-free, sesame-free, vegetarian and vegan)
makes 1 loaf cake
200g plain flour
1 tsp baking powder
1/2 tsp bicarbonate of soda
pinch of salt
1 tbsp cornflour
100g caster sugar
1 tbsp orange or lemon juice
100ml flavourless oil
100ml dairy-free yogurt
125ml dairy-free milk
4 tbsp marmalade
for the icing:
100g icing sugar
1 tbsp warm water
1 tbsp marmalade
- Preheat the oven to 180 degrees Centigrade and line a loaf tin (I used a 2lb tin)
- Sift together the flour, bicarb, baking powder, salt and cornflour. Stir in the sugar.
- In a separate bowl mix together the oil, yogurt, lemon juice, milk and marmalade. Pour into the dry ingredients and mix to form a smooth batter (there will obviously be some lumps from the peel in the marmalade)
- Pour into the lined loaf tin, level off and bake for 45-55 minutes until a knife comes out clean.
- Remove from the tin and cool on a wire rack.
- Mix together the icing ingredients and drizzle over the cake adding a few extra pieces of marmalade peel
