A traditional orange marmalade cake filled with Hampton fine cut orange marmalade.
Buy ingredients here: Orange_Marmalade_Cake_ApprovedFood
- 175 Sugar (Silver Spoon Granulated Sugar 1 kg 65p)
- 175g Butter
- 3 Eggs
- 175g Self-raising flour (Great Scot Self Raising Flour 500g – 2 for £1.00 or £0.59 each, RRP £1.30)
- 3 tbsp marmalade plus some for the topping (Hampton fine cut orange marmalade 42g 4 for £1.00, RRP 35p)
- 1 orange, grated and juiced
Preheat the oven to 180°C/fan 160°C/gas mark 4. Mix the sugar and butter together in a bowl using a wooden spoon or electric mixer till combined. In a separate bowl crack the three eggs and whisk using a fork. Add the whisked eggs to the sugar and butter and further mix till well combined. Weigh out the flour and sieve into the sugar, butter and egg mixture. Grate the outside of the orange and squeeze the juice into a bowl. Add the marmalade, grated zest and orange juice and mix together till fully combined. Butter a 20 cm cake tin followed by flour to stop the cake mixture sticking. Add the cake mixture to the cake tin and spread out evenly. Place on the middle tray of the oven for 50 minutes to an hour or until browned over and a knife comes out clean. Turn out the cake from the tin and spread marmalade on top while it is still warm. Serve straight way.