Baking Mad Marmalade Cake

A Gentle Soft Cake. Bake at 170C 150C335Fgas 3 for 35 to 40.

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This cake has the usual ingredients of butter eggs self-raising flour and sugar but because of the marmalade and milk has a very soft texture.

Baking mad marmalade cake. For best results remove the baking paper a few minutes after the cake has cooled. Bake for 50 to 55 minutes or until golden brown and firm to the touch. Prepare two 20cm cake tins by greasing and lining with baking paper.

Gently warm the marmalade to finish and brush it all over the top of the warm cake. Beat in the eggs followed by the flour before stirring in three tablespoons of marmalade. Grease and fully line a 205cm 8in square deep cake tin.

In a large mixing bowl beat together the butter and sugar until you get a creamy consistency. Grease and line a shallow baking tray with baking paper. Sieve the flour baking powder and bicarbonate of soda into a large bowl.

Sift the dry ingredients into a large bowl. I gave it just over an hour at a slightly lower temperature than suggested. Scape the mixture into a loaf tin lined with parchment.

Turn the sponges out of the tins and leave to cool completely on a wire rack. Once the topping has cooled turn the cake out of the tin onto a wire rack glaze side up. Leave in the tin to cool while you make the glaze.

Mix the flour and beat well. Preheat the oven to 200C 180C fan gas mark 6. The recipe recommends bake time of 90 minutes but I thought that was too long.

This recipe for marmalade tray bake was featured in the second series of Baking Mad with Eric Lanlard on Channel 4. Gently heat the marmalade and spread over the top of the orange cake while still warm. Preheat the oven to 180C 160C fan gas mark 4.

Preheat the oven to 190C fan 170C gas mark 5. Weigh the syrup butter milk and 175g 6oz marmalade into a saucepan heat gently stirring until melted. Preheat the oven to 150C fan 130C gas mark 2.

Make a well in the centre of the dry ingredients and pour in the liquid all at once. Preheat the oven to 180C fan 160C gas mark 4. Marmalade Homemade Baking specializes in individual desserts and cakes as well as pies and quiches using premium ingredients.

Beat together the egg and milk then add the melted butter and orange zest. Grease and lin the tin with baking parchment or use a ready make loaf tin case. Allow the cake to cool completely before proceeding.

Pour half the mixture into each tin or mould and bake in the centre of the oven for about twenty five minutes or until golden and risen. Run a round bladed knife around the inside of the tin to loosen and then carefully turn the cake out onto a wire rack. Bake in the centre of the oven for 40 45 minutes or until a skewer comes out clean.

It is the perfect accompaniment to a cup of tea in the afternoon. Beat the softened butter and sugar with a wooden spoon or an electric whisk until pale and fluffy. Flip to right side up.

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