Cakes

Marmalade Cake

Recipe Submitted By: bakingmad

A delicious light, moist and perfect tea time treat. When drizzling the cake with icing, remove the cooled cake from the tin and place it on a wire rack set on a tray. This avoids any sticky mess on both the work surface or the serving plate.

Preparation Time	15 minutes
Baking Time	40 minutes
Portions	1 cake 12 slices
Skill Level	Easy
Average Rating

Ingredients

150 grams	Butter unsalted, softened
150 grams	Billington's Golden Caster Sugar
2	Eggs large
75 grams	Orange marmalade
1	Orange zest and juice of an unwaxed fruit
150 grams	Self Raising Flour
100 grams	Almonds ground
1 tsp	Baking Powder sifted
2 tbsp	Billington’s Golden Icing Sugar

Method

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Preheat the oven to 180 C/ fan 160/ Gas Mark 4
Grease and lin the tin with baking parchment or use a ready make loaf tin case.
Beat with an electric whick the softened butter and Billington's Unrefined Golden Caster USgar until pale and fluffy.
Whilst still beating, gradually pour in the beaten egg until well combined. Follow with the marmalade and orange zest ensuring it is thoroughly mixed in.
Fold in the flour, ground almonds and baking powder into the egg mixtures until just combined.
Stir in 1 tbps orange juice and spoon the mixture into the prepared tin. Spread out evenly and bake in the middle of the oven for 40 - 45 minutes or until when checked with a skewer it comes out clean.
Remove from the oven, leave to cool in the tin on a wire rack.
It is a moist cake, and may sink a little while it is cooling.
For the icing, mix together the sieved Billington's Golden Icing Sugar and 2 tsp orange juice.
Once the cake has cooled to room temperature, carefully remove the baking parchment from the cake and drizzle liberally with the icing. Leave to set for 15 minutes. Serve with a pot of tea.