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Earlier on this year I had a few disasters adventures with Marmalade which finally resulted in the discovery of a beautifully delicate recipe.  I was really excited….so I made loads of it!!  I’ve given jars to family and friends but I had so many left that it’s held me back from experimenting with more preserves (because we don’t have room for any).

So what’s the best way to quickly make use of an ingredient you have too much of? bake with it 🙂

This cake is amazing if I do say so myself and although it contains chocolate and orange is doesn’t taste strongly of either.  The flavour is subtle and ‘interesting’ to the extent that EVERYONE who has tasted it has simply had to have another slice ….just to work out what’s in it of course!

You Will Need:

200g Self Raising flour

pinch salt

1 tea spoon baking powder

4 tablespoons rindless marmalade

1 tablespoon cocoa powder

1 teaspoon vanilla extract

3 tablespoons milk

175g unsalted butter or marmalade

175 caster sugar

3 large eggs 

To Decorate :

3 tablespoons marmalade

110g icing sugar

3.5 tablespoons warm water

Method:

 

  • Grease and line a 20cm cake tin, I used a heart shaped silicone one.  You need to grease the tin really well because the cake is very sticky.
  • Preheat the oven to 180C / 350F Beat the butter/margarine until creamy.
  • Gradually beat in the sugar and continue beating until the mixture becomes pale and fluffy.
  • Add the vanilla extract and marmalade and mix well.
  • Add the eggs one at a time, beating well with each addition.
  • Sift in the flour, salt, cocoa and baking powder and gently fold in.
  • Add the milk and stir in gently until combined.
  • Pour the mixture into your tin and smooth the top.
  • Bake for around 50 minutes until firm to touch, but keep an eye out for the last ten minutes or so.  If the top looks as though it may burn, cover with some greaseproof paper.
  • Gently turn your cake out.  This is a moist, sticky cake so take your time.
  • While the cake is still warm, spread three tablespoons of marmalade on the top.  Allow to cool.
  • Gradually add warm water to your icing sugar and drizzle over the cake.

We may have to make some more marmalade now, just to keep up with demand!!  I hope you enjoy the cake as much as we did

Love Rachel

x

Be a social butterfly...

  • ALvB

    I was hoping to try this out as a thank you for my father (he fixed up a minor shelf drama!) but you didn’t mention how much cocoa to put in. Could you please give me an idea? I was guessing a few tablespoons …?

    Love all the baking on your blog, when I can’t think what to make this is the place I come for inspiration- thank you.

    • VintageFolly

      Ahh so sorry, it’s a tablespoon!!

      Thanks so much for the support lovely x