This marmalade loaf cake is really good with those coarse cut marmalade pieces in it and then a nice little glaze over the top. Start by preheating your oven then spray or grease your baking pan and set that aside. While toast and marmalade for breakfast are an absolutely quintessentially classic, this marmalade loaf cake is a great way of enjoying the bitter flavors at other times of the day. But don’t feel that you can only make this cake with home-made marmalade – a pot of ready-made will work just as well. proper marmalade is so much more than just an orange jam – it is made from bitter Seville oranges. Take your dry ingredients that is flour, salt, and baking powder and sift them into a bowl.
Take your stick of butter half a cup and just cut that with a fork right in the flour just to get some little crumby texture. Mix that thoroughly then grate about three teaspoons of the lemon zest, add sugar which is just a third of a cup then continue mixing that. Take your eggs and lightly beat them then add the eggs to your bowl. Get in your course cut marmalade, it’s delicious so just do a generous heaping teaspoon then you are also going to add t tablespoon of milk and a half tablespoon of vanilla. Mix that all together. Once you are done mixing your batter very well, place it in your baking pan then into the oven. While the cake is baking, finish up by making the glaze, so you are going to put some more orange zest in a bowl then add two tablespoons of marmalade.
Squeeze lemon juice into the mixture then microwave the topping ingredients for about 20 seconds or until you are able to easily whisk ingredients together so it can be poured over the cake. Once your marmalade cake has baked, take it off the oven and onto a mesh and let it cool. Glaze the marmalade toppings over the cake and slice it. This marmalade loaf cake is really moist and you can serve it well with a cup of tea.
- 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
- Preheat the oven to 170°C, fan 150°C, gas 3, and grease and line a 900g loaf tin 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 center 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.
- 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.