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?!
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.
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….