Marmalade cake

Our Seville oranges are falling fast with the heatwave. It's time to make some fresh marmalade and tuck it away for the coming year before they have all spoiled. But what to do with the jars that are left over from last year? Well, I have a recipe for a marmalade cake and we love it! Maybe you have a jar or two lurking in the cupboard that needs a raison d'etre? This is the perfect solution! It's very easy to make and you don't need to put any sugar in it because the sugar is already in the marmalade you are adding to the mixture. I have cooked it as a slabcake in a greased and lined 11 x 9 inch tray, but you could use a 2lb loaf tin, which would require a longer cooking time. So here is how I made it.......


Ingredients
175 mls olive oil
250 g marmalade
3 eggs
90 g ground blanched almonds
200g flour (either use self-raising or plain flour + baking powder)

for the glaze you need an extra 4 tablespoons marmalade

and that's all you need!

• With a whisk mix the oil and marmalade
• Add the eggs, one at a time, and a tablespoon of dry ingredients (flour and almonds) alternately
• Add the remainder or the dry ingredients either with a whisk at slow speed or fold in thoroughly manually
• Place in prepared tin and cook at 190 C 'ish' until golden brown and firm but springy to the touch (approx 30 minutes)

This is what it should look like when cooked

• Prepare the glaze by gently heating the 4 tablespoons marmalade in a non stick pan. When the heat has thinned the marmalade, spread gently over the cake.

Eat and enjoy!