Nutty Marmalade Cake recipe
information
Total calories 5275,
Preparation time 20 minutes,
Cooking time 1 1/2 hours,
Oven temperature 160°C, 325°F, gas 3
ingredients
225 g (8 oz) butter or margarine
3 tablespoons thick-cut marmalade
225 g (8 oz) demerara sugar
4 eggs, lightly beaten
225 g (8 oz) self- raising flour, sifted
2 teaspoons ground cinnamon
a little grated nutmeg
100 g (4 oz) chopped walnuts
3 tablespoons thick-cut marmalade
225 g (8 oz) demerara sugar
4 eggs, lightly beaten
225 g (8 oz) self- raising flour, sifted
2 teaspoons ground cinnamon
a little grated nutmeg
100 g (4 oz) chopped walnuts
For the glace icing
225 g (8 oz) icing sugar, sifted
1 tablespoon lemon juice
1 tablespoon orange juice
grated orange rind to decorate
1 tablespoon lemon juice
1 tablespoon orange juice
grated orange rind to decorate
method
1. Line and grease a 20 cm (8 cm) square cake tin.
2. Cream the butter or margarine, marmalade and sugar until light and fluffy.
3. Gradually beat in the eggs, adding a little of the flour to prevent curdling. Fold in the remaining flour, the cinnamon and nutmeg, then fold in the walnuts.
4. Spoon into the prepared tin, level the top and bake in a moderate oven for 1 1/2 hours or until a skewer inserted into the centre comes out clean.
5. Cool in the tin for 5 minutes before turning out on to a wire rack to cool completely. . Beat the ingredients for the glace icing together until smooth.
6. Pour the icing over the top of the cake and allow to drizzle down the sides. Decorate with orange rind.
Long strands of orange rind are a useful decoration ingredient. Pare the rind thinly, cut into strips and cook in boiling water for 3-5 minutes. Drain and cool.
2. Cream the butter or margarine, marmalade and sugar until light and fluffy.
3. Gradually beat in the eggs, adding a little of the flour to prevent curdling. Fold in the remaining flour, the cinnamon and nutmeg, then fold in the walnuts.
4. Spoon into the prepared tin, level the top and bake in a moderate oven for 1 1/2 hours or until a skewer inserted into the centre comes out clean.
5. Cool in the tin for 5 minutes before turning out on to a wire rack to cool completely. . Beat the ingredients for the glace icing together until smooth.
6. Pour the icing over the top of the cake and allow to drizzle down the sides. Decorate with orange rind.
Long strands of orange rind are a useful decoration ingredient. Pare the rind thinly, cut into strips and cook in boiling water for 3-5 minutes. Drain and cool.
serving amount
makes 1 cake
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