At the time of writing, the Coronavirus pandemic has brought the world to a screeching halt and the whole of the UK is currently locked down. Supermarkets are restricting the amount of basic items people can buy, so simplicity and speed over complex and time-consuming is ruling the day when it comes to recipes at the moment. But despite these hard times, we still deserve to treat ourselves as best as we can because self-care is still important – in fact, even moreso.
So, I rummaged around my cupboards and found a jar of my Mum’s whisky marmalade so I thought “why not make a Marmalade Cake?” It’s a basic sponge recipe with an added marmalade-y twist! It’s super simple to make, but when it’s eaten warm… man, it’s the best.
Marmalade Cake
Print RecipeIngredients
- 250g Self-Raising Flour
- 250g Unsalted Butter, room temperature
- 250g Caster Sugar
- 4 x Eggs
- 1 Tsp Baking Powder
- 1 Tsp Vanilla Extract
- 2 Tbsp Milk
- 2 Tbsp Marmalade
- For the glaze:
- 3 Tbsp Marmalade
- 1 Tbsp Water
Instructions
Preheat the oven to 180°C/350°F/Gas Mark 4.
In a large bowl, beat together the caster sugar and the room temperature butter for a few minutes until light and fluffy.
Add in the eggs one at a time, whisking after each egg. If the mixture curdles, add a tablespoon of the flour.
Add in the vanilla extract and marmalade and beat into the mixture.
Add half of the flour and whisk into the mixture on a low speed until well combined.
Add the other half of the flour and the baking powder and whisk again on a low speed.
Transfer the mixture into a 10-inch cake tin lined with greaseproof paper, and then place into the oven to bake for 40 - 45 minutes or until a skewer comes out clean.
Leave the cake to cool in the tin for a few minutes.
While the cake cools, over a low heat add the marmalade for the glaze into a saucepan along with the water and gently heat for a minute or two.
Gently - and carefully - remove the still warm cake from the tin and transfer onto a board or a plate.
Poke holes into the top of the cake using a skewer, and then cover the top of the cake all over with the glaze.
Enjoy while the cake is still warm. It's also great reheated in the microwave for 30 seconds.
