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Marmalade loaf cake
Serves 10 | prep 25 mins | total time
Marmalade loaf cake
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Serves 10 | prep 25 mins | total time
Paddington Bear would love to get his paws on this gloriously zesty cake. Follow our tip to make it gluten-free
Rate
Nutritional information (per serving)
Calories
384Kcal
Fat
19gr
Saturates
12gr
Carbs
47gr
Sugars
32gr
Fibre
1gr
Protein
5gr
Salt
0.7gr
Ingredients
- 175g soft butter
- 175g caster sugar
- zest of 2 oranges, plus 2-3 tsp of the juice
- 3 medium eggs, beaten
- 200g self-raising flour
- 100g thick cut Seville marmalade
- ½ tsp baking powder
- 150g soured cream
For the topping
- 2 tbsp thick cut Seville marmalade
- 50g icing sugar
- 2-3 tsp orange juice (see above)
Step by step
Get ahead
The cake keeps for up to a week in an airtight container.
- Preheat the oven to 170°C, fan 150°C, gas 3, and grease and line a 900g loaf tin (10cm x 20cm x 7cm) with baking paper.
- Beat the butter, sugar and orange zest in an electric mixer until light and fluffy. Gradually add the beaten eggs, adding a tablespoon of flour if it begins to curdle. Mash the marmalade with a fork to loosen, then fold into the creamed mixture with the remaining flour, baking powder and soured cream until evenly mixed.
- Spread the cake mix in the tin, level the top and bake in the centre of the oven for 1 hour to 1 hour 10 minutes or until the cake is golden, risen and a skewer comes out cleanly.
- Remove the cake from the oven, reserve 1 teaspoon of the topping marmalade and spread the remainder over the cake (you may need to mash the marmalade with a fork to loosen it). Leave in the tin to cool completely.
- Turn the cake out of the tin, peel off the baking paper and place on a wire rack. Mix the remaining teaspoon of marmalade with the icing sugar and enough orange juice to make a thick pouring icing. Drizzle over the top of the cake. Allow to set, then slice to serve.
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Tip Make it gluten free
Use gluten-free self-raising flour and baking powder, adding ½ tsp xanthan gum as well