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Tangy Marmalade Cake

Tangy Marmalade Cake

Recipe Submitted By: bakingmad

This Tangy Marmalade Cake is simply delicious and perfect for an afternoon tea treat.

Preparation Time	25 minutes
Baking Time	35 minutes
Portions	16
Skill Level	Easy
Average Rating

Tangy Marmalade Cake Ingredients

225 grams	Self Raising White Flour (Allinson Nature Friendly)
0.50 tsp	Baking Powder
0.50 tsp	Bicarbonate Of Soda
150 grams	Golden Syrup (Silver Spoon)
150 grams	Butter
45 ml	Milk
225 grams	Orange marmalade, coarse cut
2 grams	Free Range Eggs large, beaten
125 grams	Cream Cheese

This recipe uses

How to make Tangy Marmalade Cake

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Grease and fully line a 20.5cm (8in) square deep cake tin.
Sieve the flour, baking powder and bicarbonate of soda into a large bowl. Weigh the syrup, butter, milk and 175g (6oz) marmalade into a saucepan, heat gently, stirring until melted.
Make a well in the centre of the flour, add the eggs and warm marmalade mixture. Beat until smooth then pour into the tin.
Bake in the middle of a preheated oven at 150°C, 300°F, gas mark 2 for about 35min, (cover top with greaseproof after 25min if cake is browning too quickly), until golden and a skewer inserted into the centre comes out clean. Cool in the tin for 5 minutes before transferring to a wire rack to cool.
Beat together the cream cheese and remaining marmalade and spread over the top of the cooled cake. Cut into squares to serve.
Cooking Tip: As a teatime treat, serve this sweet spread with freshly baked scones or warm crumpets. Beat together a 200g carton cream cheese with 15ml (1 level tbsp) dark brown soft sugar and a good pinch of ground cinnamon.

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