Marmalade Cake

A healthy teatime cake, full of flavour, and yet a little lighter than most cakes, you do not need to feel guilty indulging, as this cake is made with whole meal flour and without eggs. Sprinkle the top with Demerara sugar before baking, creating a sweet crunchy topping and such a delight to bite into.

The flavour develops over time, so if you know that you are going to be pressed for time during the week, why not bake it on the weekend and keep it for a pick me up moments during the week, where a good cup a tea and piece of cake will be just the treat. Careful though; you may not be able to resist tugging into to it once it comes out of the oven.

Marmalade Cake

Ingredients

  • 2 rounded tablespoon chunky marmalade (home-made if you got it)
  • 225g plain wholemeal flour
  • 1 tbsp baking powder
  • 110g dark brown soft sugar
  • 110g butter, cubed at room temperature
  • Grated zest of 1 lemon
  • Grated zest of 1 orange
  • 1 tsp ground mixed spice
  • 110g dried mixed fruit or just raisins
  • 150ml milk, plus more if needed
  • 1 tsp cider or white wine vinegar
  • 1 tbsp demerara sugar, for sprinkling

Method

  1. Preheat oven to 180C. Grease a 7” round tin or a. Line the bottom of the tin with greaseproof paper and sprinkle with a little Demerara sugar before pouring in the batter.
  2. In a large mixing bowl, combine flour, baking powder and sugar. Rub the butter into the dry ingredients until the mixture resembles coarse breadcrumbs.
  3. Next, add the orange and lemon zest, mixed spice(s) and dried fruit.
  4. Stir everything together well and then add the milk, a little at a time, followed by the vinegar. Stir until the ingredients are evenly distributed and finally stir in the marmalade. You should have a good dropping consistency so that when you tap the mixture on the side of the bowl, it drops off easily. Add more milk if necessary.
  5. Spread the mixture evenly into the prepared tin and sprinkle the top evenly with Demerara sugar.
  6. Bake for 45 minutes until the cake has shrunk slightly from the sides and when a skewer inserted in the centre comes out clean. Leave to cool in tin for 10 minutes before turning onto a wire rack to cool completely.

Enjoy!

Download Marmalade Cake recipe in pdf format (140kb)

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