Class 67 - Sticky Orange Marmalade Cake recipe

INGREDIENTS

• 175g unsalted butter, softened
• 175g caster sugar
• 3 large eggs, room temp, beaten
• 175g SR flour
• Pinch of salt
• 1/2 tsp baking powder
• 3 tbsp chunky Seville orange marmalade
• 2 tbsp semi-skim milk

• 3 tbsp chunky Seville orange marmalade
• 100g icing sugar
• 2 tbsp warm water

METHOD

• 1. Preheat the oven 180°C/350°F/Gas 4.
• 2. Put the soft butter into a mixing bowl and beat with a wooden spoon or electric mixer for 1 min or until creamy.
• 3. Gradually beat int eh sugar, continue beating until pale and fluffy.
• 4. Gradually add the eggs, beating well after each addition, add a tbsp of flour with the last portion of egg.
• 5. Sift the remaining flour, salt and baking powder into the bowl & gently fold the mixture with a large metal spoon. When combined, add the marmalade and milk and stir in.
• 6. Spoon the mixture into the prepared tin and spread evenly.
• 7. Bake for 50-55 minutes or until golden brown and firm to the touch.
• 8. Turn out onto a wire rack.
• 9. Gently warm the second portion of marmalade and brush over the top of the warm cake. Leave to cool completely.
• 10. Sift the icing sugar into a bowl, add the warm water and mix to a smooth runny icing using a wooden spoon. Spoon the icing over the cake and let it run down the sides - chunks of marmalade will stick up through the icing.
• 11. Leave to set.