It’s a freezing cold morning here in Wales, so keep on baking to keep warm!
A big hello! and welcome to new followers of my blog, I hope you find something that inspires you to bake too 🙂
For the sponge
175g butter, softened
175g caster sugar
3 lrg eggs, at room temperature and beaten
175g self-raising flour
pinch of salt
1/2 tsp baking powder
3 Tbsp thick cut marmalade
2 Tbsp milk
2 Tbsp marmalade
100g icing sugar, sieved
2 Tbsp water
Preheat oven to 180C/gas 4. Line the base of a 20cm cake tin and grease the sides.
Put the butter and sugar into a mixing bowl and whisk until the mixture becomes paler and fluffy.
Gradually add the eggs, beating well after each addition, add a spoonful of the flour with each addition of egg. Sift the remaining flour, salt and baking powder into the bowl and whisk again. When thoroughly combined add the marmalade and milk and stir in.
Spoon the mixture into the prepared tin and bake for 55 – 60 minutes or until golden brown and firm to touch.
Run a round bladed knife around the tin to loosen the cake, then carefully remove and turn onto a wire rack (with parchment paper under the rack). Gently warm the second portion of marmalade and brush over the top of the warm cake. Leave to cool completely.
Put the sifted icing sugar into a small bowl and add the water to mix to a smooth runny mixture. Pour the icing over the cake – letting it run down the sides. Leave until completely set before cutting.
If stored in an airtight tin this cake will will keep for 5 days.