Marmalade Cake

Hello lovely people! I feel like I may be a little late to the marmalade season party, however with jars full of home made marmalade I felt it was appropriate to make use of them.  I have to put it out there that I'm not normally a marmalade fan, I love oranges so it doesn't really make sense but I dunno sometimes I find it a little bitter? However, as this cake has icing and caramelised oranges on top, they cut through the bitterness creating a sweet sensation. Mums home made marmalade was perfect for this cake as it needed the chunky variety, however if you are a shredless kind of person then that will work just as well! 

Marmalade Cake

175g Butter

150g Caster Sugar 

25g Light Brown Sugar 

3 Eggs

200g Plain Flour

1/2 Tsp Baking Powder 

3 Tbsp Chunky Seville Orange Marmalade 

2 Tbsp Full Fat Milk 

For The Topping: 

3 Tbsp Chunky Seville Orange Marmalade 

100g Icing Sugar 

Caramel Orange

One Seville Orange

150g Light Brown Sugar 

100ml Water 

Preheat the oven to 180C, Gas Mark 4. Grease a 20cm round tin and line with grease proof paper. 

In a large mixing bowl, beat the butter with an electric mixer until creamy. Gradually beat in both sugars for 4/5 minutes until light and fluffy. 

Add the eggs in one at a time, adding a tablespoon of flour with each addition. Add in the remaining flour, baking powder and a pinch of salt and whisk together until well combined. Add in the marmalade and milk and whisk together for two minutes. 

Spoon the mixture into the prepared cake tin and level out. Place in the oven for 50 minutes, until golden brown and firm to touch, or until a skewer comes out clean. 

Once cooked, leave in the tin for 10 minutes before transferring onto a cooling rack. For the topping place gently warm the marmalade and brush over the top of the cake. Leave to cool completely. 

Sift the icing sugar into a bowl, add two tablespoons of water and mix into a smooth, runny paste. Spoon the icing over the cake, letting it run down the sides. 

To make the caramel orange, slice the orange horizontally in thin slices. Place on a tray lined with grease proof and put to one side. Put the sugar and water into a pan and place on a high heat, leave to boil for 10 minutes. You'll want to see the sugar dissolve and for the mixture to become a thick pouring consistency. Leave on the heat longer if needed to get the desired consistency. 

Take off the heat and let the bubbles simmer down, pour over three slices of orange, coating them well. Place in the fridge until the caramel has set and cooled. Cut the orange slices in half and place three on top of the cake for decoration.