Tuesday, 19 February 2019

Orange Marmalade Drizzle Cake

Perfect for marmalade making season, this cake is quick to make and delicious. It is basically a sponge with the addition of orange zest, orange juice and a little marmalade.  The 'drizzle' is made of sugar, orange juice and a tablespoon of marmalade. It can be served warm as a desert with cream or ice cream, or at room temperature with a cup of tea or coffee.  It is not overly sweet and the topping adds just the right amount of sticky sweetness to make you want more. It keeps for a week if wrapped up tightly.

For the cake:
8 ounces soft margarine (Stork or Flora)
8 ounces sugar
4 large eggs
8 ounces self-raising flour
1/2 teaspoon salt
1 teaspoon baking powder
juice and zest of half a large orange
2 Tablespoons marmalade

For the glaze:
juice and zest of half a large orange
1/4 cup sugar
1 Tablespoon marmalade

Cream margarine and sugar until light and fluffy.
Add eggs, one at a time.
Mix in two Tablespoons of marmalade.
Sift dry ingredients.
Add them gently to the wet mixture, taking care not to over beat.
Add juice and rind of half a large orange and a little warm water to loosen the mixture, if necessary.

Put into a greased and lined 8" by 11" pan ad bake at 180 for 25 minutes until a skewer just comes out clean. Remove from the oven.

Melt the sugar, orange juice, zest and marmalade in a small pan.
Pour evenly over the warm cake.
Serve warm or room temperature.
Can be reheated in foil for desert.

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