This, my second marmalade cake, got a thumbs up from the entire family — I expect this had something to do with the fact that it was iced. But it’s also a lighter, brighter-tasting cake than the chocolate version in the last post.
The recipe is from Jane Brocket’s Vintage Cakes and it works a treat. I made two slight modifications — using the juice and zest of Sevilles rather than ordinary oranges, and a mix of Muscovado and caster sugar because I didn’t have any soft brown sugar to hand.
It’s the usual sponge cake method, with marmalade, orange juice and zest incorporated after the sugar, butter and eggs but before the addition of the flour. It takes ten minutes to whip up and then around 45 minutes to bake, depending on your oven. The difficult part was resisting the temptation to dig in before the cake had cooled enough to be iced.
And that’s it on the baking front for the moment. I do have a few more marmalade recipes up my sleeve, but I think it is possible to have too much of a good thing, so I’m calling time on the cakes for a while (the recipe, however, is at the end of the post).
I’ve had a rather domestic, low-key start to the year, which has been a real treat. But work is gearing up again. Last week James and I visited several exciting houses in Bristol and today I’m off to London for a really lovely shoot for The Guardian. The house is in Peckam, my old neighbourhood, and belongs to a very talented friend, Rachael, whose work you can see here. More on all of this next week.
Ingredients: 175g soft butter; 175g light soft brown sugar (or mix as described above); 3 eggs; grated zest of 1 (Seville) orange; juice of half an orange (Seville in this instance); (optional: 25g candied peel, which I didn’t use as my marmalade was quite chunky); 3 rounded dessert spoons of marmalade – I made mine very generous; 200g self raising flour.
Method: preheat the oven to gas mark 4 or 180c
1/ beat or whisk butter and sugar until light and fluffy and then add the eggs one at a time, beating well after each addition.
2/ add the grated orange zest, juice and marmalade (candied peel too, if you are using it) and mix in gently. Next sift the flour into the mixture and fold in gently.
3/ spoon the mixture into a greased and floured tin and bake in the preheated oven for around 45 minutes, but start checking after about 30.
Ice once completely cool using 150g icing sugar mixed with the juice of an orange. Again, I used a seville (I’ve still got another 20 or so to get through!).