Sticky Citrus and Marmalade Tray Bake

My mum had a bit of a marmalade making session last week and gave us several jars of her delicious marmalade to enjoy. Thanks Mamma! Putting the marmalade in the cupboard, I came across a jar of my own marmalade from last year which I decided to use up quickly so that I could get onto enjoying the fresh batch more quickly. I decided to make a quick cake and at the same time try out a new baking tin I had just bought – well…why not?!

Going, going....nearly gone!
Going, going….nearly gone!

A BBC Good Food recipe caught my eye, I substituted a mild olive oil for the butter which (I think) makes this cake suitable for vegans as it contains no egg. The vinegar in the recipe sounds odd, but don’t leave it out as it helps the cake to rise and it won’t taste of vinegar, I promise!

Ingredients (to fit a baking tray approx 28 x 23 cm)

  • 200g self raising four
  • ½ teaspoon each of ground ginger and cinnamon (original recipe uses 1 teaspoon of mixed spice which I didn’t have)
  • 100g golden caster sugar
  • Zest of 1 orange and ½ lemon
  • 100g mixed dried fruits
  • A pinch of salt
  • 100g of olive oil (original recipe calls for 140g butter which is then melted), weigh the oil as you add it to the mix
  • 5 tablespoons of marmalade
  • 125ml milk
  • 1 teaspoon of white wine vinegar
  • 2 tablespoons of icing sugar
  • 1 tablespoon of brown sugar

Heat the oven to 160c/140c (fan)/gas 3 and line your baking tray. The original recipe uses a 900g/2lb loaf tin and cooks it for 60 minutes.

Place the flour, spices, sugar, zests, dried fruits and a pinch of salt into a bowl and mix. Put the oil (or butter) into a saucepan with 2 tbsp of the marmalade and melt. Mix well, add the milk and then pour over the dry ingredients. Add the vinegar and mix well.

Pour the mixture into your prepared baking tin and bake for about 45 minutes, or until an inserted skewer comes out clean.

Sticky Citrus and Marmalade Tray Bake (3)

While the cake is baking heat the remaining marmalade with 2 tablespoons of water and the icing sugar. Pour this over the cake when it comes out of the oven then sprinkle it with brown sugar and leave to cool in the tin. You’ll end up with a delicious, citrusy, sticky cake which best pal Ria suggested would also be great served warm with custard. Now you’re talking….

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43 thoughts on “Sticky Citrus and Marmalade Tray Bake

  1. Aren’t mom’s just the best! I will be seeing my folks the weekend on our way to Mozambique. Pete and I off an a little adventure and a little work for him but its going to be an awesome week next week!
    Have a beautiful day Tanya.
    🙂 Mandy xo

  2. See…you just ‘get us’ Ms Chica. That’s why we keep coming back through snow and heat and rain and all of the things that keep postmen coming back day after day. And I can eat it? SCORE! Now that we are dragging ourselves off on a 100km round trip school run every day and forcing our middle aged brains to contort as prompted we need food that will keep our energy up and our minds ticking over. You wouldn’t believe the strange things that I have been ladling into takeaway containers and calling ‘lunch’ Ms Chica! I have 2 very precious Myer lemon futures growing on my little tree. They are slowly but surely growing and one day, when they ripen up, I am going to use them in a batch of marmalade specifically so that I can make this most promising cake. I have a batch of marmalade that I made last year on the top of the pantry shelf that is more like toffee than marmalade. I am thinking about sticking toffee apple sticks in it, prying it out of the jars and giving it to the less aged members of our class. Our lecturer says “think outside the box”…do you think I could get a pass on that idea? ;). Thank you for this gloriously promising recipe Ms Chica. It looks like something that you could pry out of the tin, hot from the oven and fall on eagerly, as well as wrangle in and out of a big of cling film for a glorious mid morning snack with a much well deserved cuppa 🙂

    1. Yay – so glad this one’s for you. Have something else coming up soon (a lentil type curry) which I think you’ll like too. I love the idea of marmalade lolly pops, even the older folk can suck on them 😉 Hope the studies continue to go well – that’s a lot of commuting, bet the pups miss you L

      1. The pups are doing really well. I had a lot of pensive thought about heading off and leaving them as Bezial was used to it from our last course in 2009 but Earl had never been left before and we had visions of leather couches being eviscerated… pleased to say he hasn’t gutted our furniture (yet) and they are behaving impeccably (at the moment… never say never! 😉 ) and we are trying to cram as much of this ‘maths on a stick’ into our heads before it all starts dribbling out. I can’t wait to see that lentil curry. I used to hate lentils but now I know how to cook them properly I am much happier with them 🙂

  3. I bet that didn’t last long! I use red and white wine vinegar in lots of cooking and believe that once the vinegar taste has cooked off, it adds a natural sweetness 😉

    1. You’re right, I never even got to take a photo of it on a plate, people kept cutting chunks off before it even got out of the tin! I think it’s the first time I’ve used vinegar in baking like this, what a success!

  4. Have sent this recipe to daughter for trial. We are so grateful to our cousin ( and yours) for giving us your web site,such exciting recipes. We are having a party using your spicy lamb recipe in celebration of Elizabeth’s great adventure this year ( see http://wheretheyserved.com ) and will let you know what they think about the lamb dish and the marmalade cake with custard. Have you any special recipe for custard?

      1. Diane Thorn visited me a few years ago, during her family history research. We are Cousins in descent from the 6th Marquis of Genoa Alexander Grimaldi. Diane recommended your web site, not just because you are also a distant Cousin, but because of your recipies. I am now a great fan

      2. HI Tony & Elizabeth (not sure who wrote the comment!). I remember Diane telling me about this side of her family history – how very exciting! I love all the family connections and to learn about how the family evolved down the generations. So happy too that you are enjoying the blog and the recipes, thank you!

    1. Glad you liked it! I tend to use oil rather than butter now in my baking as when I’m in Spain, it’s trickier to buy good butter and we have our own olive oil readily available 🙂

  5. Such a good recipe. I have to try this….not having marmalade I guess it would work with Bitter Orange jam which is easy to get here. Oddly white wine vinegar is nearly impossible to get in France ( nobody believes me) but Lidl have an Italian one. Thinking about doing it already:)

    1. How strange about the lack of white wine vinegar in France – I’m sure red wine vinegar would be a perfect substitute, the recipe uses so little. And Bitter Orange Jam…delicious! Do hope you make it – I’m probably making another one tomorrow….

  6. Looking delicious, as always! My marmalade turned out too sticky this year – too much pectin used, I think – so I am looking to find ways to use it other than desperately trying to spread it on toast 😉 This is such an exciting idea!

  7. Oh my! This looks and sounds (and smells, I can tell 😉 divine! Perhaps I’ll make it on Monday when it is to be cold again and I can stand to have the oven on. Mmmmm!!…

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