recipes

marmalade cake At the start of the Seville orange marmalade season, you may have some left over from the year before. If this is the case then you couldn’t do worse than make some marmalade cake with it! This version is an everyday cake that can be eaten with a cup of coffee or tea at that ‘time for a little something’ time of day. This is a good opportunity to replace golden syrup with agave – much better for the blood sugar levels. 175g softened butter 50g light muscavado sugar 4 tablespoons of agave or golden syrup 2 eggs 150g orange marmalade 275g self raising wholemeal flour or 50:50 sifted with 2 teaspoons of baking powder and 1 teaspoon ground ginger 3 tablespoons orange juice Preheat oven to 180 degrees. Grease and line a 22cm spring form tin. Beat together butter and sugar until light and fluffy. Add syrup and beat again. Whisk together the eggs and marmalade. Add to mixture with flour. Stir in enough orange juice to give a soft dropping consistency. Turn into a tin and bake for about 1 hour until a skewer comes out clean. Remove from oven and leave to cool in the tin for 15 minutes before turning out on a wire rack to cool completely.