Marmalade Cake

This cake is delicious, sticky, citrusy but not too sweet with our lovely Fine-cut Marmalade. It looks impressive yet it is so easy. It makes for a rich winter pudding or afternoon mid morning snack. Best served warm with cream and a hot cup of tea!  

6 heaped tablespoons of Galloway Lodge Fine-cut Marmalade

2  oranges

4 eggs

1 teaspoon baking powder

200g self-raising flour

50g ground almonds

200g soft brown sugar, plus extra for sprinkling

200g butter (room temperature)

50ml Whiskey (optional)

1. Preheat the oven to 180 degrees Celsius and line a circle cake tin with grease proof paper.

2. Slice 2 oranges thinly and lay them out on the bottom and around the sides of the cake tin. Arrange them how you like and don’t worry if they overlap a bit. Now sprinkle some brown sugar over the orange slices.

3. Cream the butter and sugar until it is pale and fluffy, then beat in 4 tablespoons of marmalade, the eggs and the Whisky if you’re adding it.

4. Next, fold in the flour, baking powder and almonds.

5. Take care to pour the cake batter into the cake tin and not move the arranged orange slices. Bake for around 45 minutes or until golden brown and firm to touch.

6. Remove from the oven and allow to cool slightly before turning it our onto a plate. Marvel at how pretty the orange slices are!

7. Finally, make a glaze with the remainder of the marmalade by heating it on a low heat in a pan with a tablespoon of water. Spoon or brush the glaze all over the cake.

8. For best results, serve warm with cream or ice cream. Enjoy!