Wednesday, 6 February 2013

Marmalade Cake

A lovely cake from the fantastic Nigel Slater, when I made it the first time I didn't make the frosting which I should have done because it would have been even better.

Marmalade Cake


For the sponge:
175g butter
175g golden, unrefined caster sugar
a large orange
3 large eggs
75g orange marmalade
175g self-raising flour

For the frosting:
100g icing sugar
2 tbsps orange juice

Set the oven at 180°C/gas mark 4. Line a loaf tin about 25 x 11 x 7cm deep.
Put the butter and sugar in the bowl of a food processor and beat till pale and fluffy
Finely grate the orange
Break the eggs into a small bowl and beat them lightly with a fork. With the machine at moderate speed, pour in the beaten egg, a little at a time, beating thoroughly between each addition.
Beat in the marmalade and the grated orange zest.
Remove the bowl and fold in the flour with a large metal spoon. Do this slowly, firmly but carefully, till there is no sign of any flour. Gently stir in the juice of half the orange.
Spoon into the lined cake tin, lightly smoothing the top. Bake for 40 minutes, checking it after 35 with a metal skewer. Leave to cool in the tin, then remove and cool on a wire rack.
Sieve the icing sugar and mix it to a smooth, slightly runny consistency with as much of the remaining orange juice as it takes. Drizzle the icing over the cake letting it run down the sides, and leave to set.

From Nigel Slater

No comments:

Post a Comment

Note: only a member of this blog may post a comment.