
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

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