Sticky Orange Marmalade Cake

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I feel guilty making this cake. It’s so easy to prepare yet divine in taste. I have not met a person who ate and didn’t rave about it. Just a basic sponge cake recipe, add 3 tablespoons of Seville Orange Marmalade into the batter, and viola! You don’t even need to use my basic sponge recipe. Whatever base you feel most comfortable with then add three tablespoons of orange marmalade.

My sponge cake recipe is from the BBC Good Food website, and it is the most straightforward and versatile recipe I have ever come across to date. I baked this base and added on different flavours, such as coffee, and each time, the result is a strong solid cake.

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I have baked this cake four times now, and the first time I ran out of caster sugar so I replaced 50g in the recipe with light brown sugar. What a difference! The cake browns more easily but it also caramelizes, and leaves the edges a little more crusty. Flavour wise, hints of citrusy notes as you bite into the sweet caramelized sponge cake.

To give it extra oomph, I like to use a pastry brush and brush more orange marmalade onto the cake when it is just out of the oven. As the cake cools, it absorbs the marmalade! To decorate, I zest some fresh orange or drizzle lemon icing (in the cupcake form).

I thought I would share this recipe for it requires little but gives much. Every time I bake this cake, it brings so much joy to many. On my fourth time, I bought two tubs of Haagen Daz ice-cream (Salted Caramel and Choc Choc Chip) to match the cake. Boy did it bring even more joy to my friends! So here is the recipe.

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Sticky Orange Marmalade Cake

200g caster sugar (or 150g caster + 50g light brown sugar)
200g softened butter
4 eggs , beaten
200g self-raising flour
1 tsp baking powder
2 tbsp milk
3 tbsp Seville Orange Marmalade

Method:
Heat oven to 190C/fan 170C/gas 5.

Butter one 9″/20cm sandwich tin and line with non-stick baking paper. In a large bowl, cream butter and sugar for a minimum of three minutes. Mixture should be pale brown and fluffy i.e. more than doubled in volume.

Slowly add in lightly beaten eggs. Mixture should look curdled.

Add in dry ingredients, that has been sifted together, then add the marmalade and milk, and mix until you have a smooth, soft batter.

Pour into tin, smooth the surface with a spatula or the back of a spoon, then bake for about 35-40 mins until golden and the cake springs back when pressed. Turn onto a cooling rack, brush a tablespoon of orange marmalade over the hot cake, and leave to cool completely. When cooled, use zest an orange over the cake or drizzle some lemon icing over it.

For the Lemon icing:

2 tablespoons fresh lemon juice
1 1/3 cups confectioners’ sugar

In a small bowl, combine lemon juice and confectioners’ sugar and whisk until smooth. Drizzle icing over cooled cake or cupcake and decorate with little pearl sugars.

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