Last week in the UK it was National Marmalade Week. A fact that gave preserving enthusiasts and toast munchers alike cause to celebrate.
Marmalade cake with cinnamon and marmalade glaze - serves 8, generously!
350g unsalted butter
350g light muscovado sugar
6 large eggs, lightly beaten
350g self raising flour
150g thick cut marmalade (I used my malt whiskey marmalade, and cut the peel down into chunks)
1 tsp ground cinnamon
Juice of one orange,
2 tbsp marmalade
1/2 tsp ground cinnamon
Preheat the oven to 170C and line a 24" round cake tin with parchment.
cream the butter and sugar until light and fluffy, adding the cinnamon and marmalade towards the end. Slowly mix in the eggs, a little at a time alternating with a spoonful of flour to stop curdling. When all the eggs are combined gently mix in the flour.
Pour the batter into the tin and smooth the top.
Bake for aprox. 1 hr - 1,5hrs, depending on your oven. You can stop it browning too much with a layer of foil towards the end of the cooking period.
Meanwhile make the glaze:
place all the ingredients in a small pan over a medium heat. Stir until combined and then bring to a gentle boil. Allow to boil for around five minutes. Leave to cool.
Once the cake is done, leave to cool for ten minutes before removing gently from the tin, pricking gently all over with a toothpick and then spoon the glaze evenly all over the cake.
This cake is delicious still slightly warm with gently whipped cream, but lasts for at least three days if kept airtight.